...if you're itching to use a full pound of butter/margarine...
...if you're craving to spend more time in the kitchen...
...if you like using every cookie sheet in the house...
...if you want cinnamon rolls as big as dessert plates...
...if you won't try and calculate how many calories or fat grams each of these babies has, than...
THIS is the recipe for you!
Cinnabon-like Cinnamon Rolls
1/2 c. warm water
2 pkgs. dry yeast
2 Tbs. sugar
1-3 1/2 oz. pkg. vanilla pudding mix (milk, as package directs)
1/2 c. margarine, melted
1 tsp. salt
6 c. flour
1 c. soft butter
2 c. brown sugar
4 tsp. ground cinnamon
In small bowl, combine water, yeast, and sugar; stir until dissolved and set aside. In a large bowl, mix pudding mix according to package directions. Add margarine, eggs, and salt; mix well, then add yeast mixture. Gradually add flour. Knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again. Roll out on a floured board to a rectangle about 34" x 21". Spread with softened butter. Mix brown sugar and cinnamon in small bowl. Sprinkle over butter and gently press down. Roll up and notch every 2". Cut with thread or knife. Place on greased cookie sheets about 2" apart. Lightly press down on each roll. Cover and let rise until doubled. Bake at 350 F for 15-20 minutes--remove when turning brown. Don't overbake!! Frost with cream cheese frosting or powdered sugar glaze. Makes 16-20 large rolls.
Cream Cheese Frosting
8 oz. cream cheese
1/2 softened margarine
1 tsp. vanilla
3 c. powdered sugar
1 Tbs. milk
Mix all ingredient until smooth.
***Notes from me: The cream cheese frosting recipe makes more frosting than you need, you might want to half it. Also, some times I freeze half the dough, after the 2nd rise, to keep myself from being tempted by giant cinnamon rolls all day. If you do this, make sure you only use half the butter and brown sugar and cinnamon. ***