Cinnamon Rolls
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| here is the cinnabon recipe that i've used. if i can find the other one |
| claiming to be "the real one by the original creator" i"ll send that |
| along. |
| these are good. |
| ss |
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| makes about 20 - you can double it if your pan is large enough! |
| |
| | rolls |
| 1/2 cup | warm water |
| 2 | packages dry yeast |
| 2 Tbsp | sugar |
| 1 package | vanilla pudding mix -- (3 1/2 ounce) |
| 1/2 cup | margarine -- melted |
| 2 | eggs |
| 1 tsp | salt |
| 6 cup | flour |
| 1 cup | butter, softened |
| 2 cup | brown sugar |
| 4 tsp | cinnamon |
| |
| | cream cheese frosting |
| 8 oz. | cream cheese |
| 1/2 cup | margarine |
| 1 tsp | vanilla |
| 3 cup | confectioner's sugar |
| 1 Tbsp | milk |
| |
| in a small bowl combine water, yeast and sugar. stir until dissolved. set |
| aside. in large bowl, take pudding mix and prepare according to package |
| directions. add margarine, eggs and salt. mix well. then add yeast |
| mixture. blend. gradually add flour; knead until smooth. place in a large |
| greased bowl. cover and let rise until doubled. punch down dough and let |
| rise again. then roll out on floured board to 34 x 21-inch size. take 1 |
| cup soft butter and spread over surface. in small bowl, mix 2 cups brown |
| sugar and 4 teaspoons cinnamon. sprinkle over top. roll up very tightly. |
| with knife, put a notch ever 2-inches. cut with thread or knife. place on |
| lightly greased cookie sheet 2-inches apart. take hand an lightly press |
| down on each roll. cover and let rise until double again. bake at 350 |
| degrees for 15-20 minutes. take out when they start to turn golden. don't |
| over bake. frost warm rolls with cream cheese frosting |
| |
| cream cheese frosting: combine all ingredients and mix until smooth. |
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| (ID: 12065) Mirror: rec.food.recipes: Thu, Jun 26, 2003 |