Cinnabon Rolls

This is my favorite recipe for cinnamon rolls. They are delicious! Enjoy.

Dough:

1/2 cup warm water

2 pkgs dry yeast (or 4 1/2 tsp)

2 TB sugar
1 (3.4 oz) package instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 tsp salt
8 cups flour

Directions:

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix the pudding mix according to package directions. Add butter, eggs and salt. Mix well, then add yeast mixture. Blend; gradually add flour and knead until smooth. Place dough in a very large greased bowl. Cover the bowl with a kitchen towel. Let rise until doubled in size. Punch down and let rise again (if desired). Roll out onto lightly floured surface to 34" by 21".

Filling:

1/2 cup butter, melted (or more if needed)

2 cups brown sugar

4 tsp cinnamon

Directions:

Mix the brown sugar and cinnamon together in a small bowl. Spread butter over entire surface of the dough. Sprinkle cinnamon and brown sugar mixture over top of the dough. Roll up dough very tightly. With a serrated knive (or thread, or dental floss), slice dough every 2 inches. Place on greased large cooking sheet, or 9x13 baking dish. Cover and let rise for about 15 minutes.

Cream Cheese Frosting:

8 oz cream cheese, softened (not melted)
1/2 cup butter, softened but not melted
1 tsp vanilla
3 cups powdered sugar

Directions:

Mix until smooth. Be careful! The powdered sugar may want to fly out of the bowl at first! If the mixture is too stiff, it will soften as the cream cheese becomes room temperature. If it is still too thick, you can soften it by using a VERY LITTLE amount of milk, like 1 maybe 2 tsp. Remember, it will melt as it is slathered on the hot rolls!

*Bake at 350 F degrees for 15-20 minutes or until golden. Don't overbake. Frost warm rolls.