Stephanie's Cinnamon Rolls (cinnabons)

---------- Recipe via Meal-Master (tm) v8.02

Title: STEPHANIE'S CINNAMON ROLLS (CINNABONS)
Categories: Breads
Yield: 6 servings

1/2 c Warm water
2 pk Dry yeast
1 sm (3 1/2 oz) pkg. instant
-vanilla pudding
2 c Milk
1/2 c Margarine, melted
2 Eggs, beaten
1 ts Salt
8 c Flour

In small bowl, combine water, yeast and sugar. Stir
until dissolved. Set aside. In large bowl take the
pudding mix and milk and prepare according to package
directions. Add margarine, eggs and salt. Mix well.
Then add the yeast mixture. Blend together and
gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise until
doubled. Punch down and let rise again. Then roll out
on lightly floured surface to 34 X 21 inches. Take 1
cup margarine melted, and spread over surface. In
small bowl, mix 2 cups brown sugar and 6 Tablespoons
cinnamon. Sprinkle all over top of surface. Roll up
from long end very tightly. With a knife put a notch
every 2 inches. Now with a string or I prefer a
thread*, place under roll by notch and criss-cross
over to cut roll. (*This makes nice clean cuts!) Place
on greased baking pan, 2" apart. Take hand and lightly
press down roll. (JUST A LITTLE...IT HELPS HOLD IT
TOGETHER!) Cover and let rise till doubled again. Bake
at 350 degrees for 15 to 20 minutes. Take them out
when they start to turn golden brown. Do not overbake!
Frost warm rolls with the following: CREAM CHEESE
FROSTING 8 oz. softened cream cheese 1/2 cup
margarine, softened 1 tsp vanilla 3 cups powdered
sugar About 1 Tb. milk (just enough to fluff) Combine
all ingredients and mix till smooth. Spread on very
warm rolls. NOTE: You can make these the night
before. Mix up the recipe and let it rise once.
Punch down and cover for the second rising, putting in
the refrigerator overnight to slowly rise. In the
morning let it complete rising, roll it out and finish
it up. They also freeze well and can be warmed up in
the microwave nicely!

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