Cinnamon Rolls

Cinnamon Rolls

½ cup warm water Topping:
2 packages of active dry yeast (2 scant T) 2 cups brown sugar, packed
2 T granulated sugar 2 T cinnamon
3 ½ ounces packaged instant vanilla pudding
or: Cream Cheese Frosting:
2 cups prepared vanilla pudding 8 oz. cream cheese, softened
½ cup melted butter ½ cup butter, softened
2 large eggs, beaten 1 tsp vanilla
1 tsp salt 2 cups powdered sugar
8 cups flour 2-3 T milk, just enough to
½ cup butter, melted fluff

Directions on back:
In a small bowl, combine water, yeast, and sugar. Stir until dissolved.
In a large bowl, make pudding according to package directions. Add butter, eggs and
salt; mix well. Add the yeast mixture, blend. Gradually add flour and knead until
smooth, adding flour as needed to control stickiness. Initially add 7 ½ cups of flour, then
add the other ½ cup by sprinkling it on. Once the dough is no longer sticky and is soft
and silky feeling, the dough is ready.

Place in a very large greased bowl. Cover and let it rise until double in bulk (about 1
hour). Punch down and let it rise again (about 45 minutes). On a lightly floured surface
roll out to a rectangle. Spread ½ cup melted butter over surface.
Topping: in a small bowl, mix brown sugar and cinnamon together. Sprinkle all over top
of surface. Roll up very tightly, with a knife, put a notch every 2 inches. With a string or
thread, place under roll by notch and crisscross over to cut roll (makes a neat, clean cut).
Place on greased baking pan, 2 inches apart. Lightly press rolls down with your hands,
just a LITTLE.
Cover and let rise until double again, about 1 hour.
Bake at 350 temp for 15-20 minutes. Take them out when they just start to turn golden.
Don’t over bake!

Cream Cheese Frosting:
Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best
when served warm.