Page 36 - Harrington Family Recipes

Cinnabon Rolls

Serving Size : 17 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c warm water
2 pkg yeast
2 tbsp sugar
1 pkg instant pudding mix -- vanilla
1/2 c butter -- melted
2 eggs -- beaten
1 tsp salt
8 c flour -- sifted
***********
1 c butter -- melted
2 c brown sugar
6 tsp cinnamon
***********
8 oz cream cheese
1/2 c butter -- softened
1 tsp vanilla
3 c powdered sugar
1 1/2 tbsp milk

In a small bowl, combine water, yeast and sugar. Stir until dissolved.
Set aside. In a large bowl, mix up pudding according to package
instructions. To this add melted butter, eggs and salt. Mix well. Then
add yeast mixture. Blend well, gradually begin to add flour and knead
until smooth. Place in a very large greased bowl. Cover and let rise in a
warm place until double in size. Punch down and let rise again. Punch
down. Roll out dough on a very large floured surface. Dough should roll
out to a long rectangle, about 34 x 21 inches in size.

Take the melted butter and spread over entire dough surface. In a small
bowl mix together the brown sugar and cinnamon. Sprinkle over top of
dough. Roll dough up from large end very tightly. Measure every 2 inches
and score lightly with a knife. Using a thread or string, place under
dough at each scored line, bring thread up and over top of dough, criss
cross, and pull string tightly to give a nice clean quick cut. Take each
roll into the palm of your hand and gently pack the roll. (This keeps it
from coming apart during baking.) Place each roll in a buttered baking pan
and allow to rise in a warm place.

Bake in pre-heated oven (350 degrees) for 15-20 minutes, just starting to
turn golden. DO NOT OVER BAKE. Frost rolls when still warm.

FROSTING: Combine cream cheese, butter, powdered sugar and milk, mix
till smooth. Spread on very warm rolls.

~ 36 ~