Breads Yeast: Cinnamon Rolls 06 by Recipe Cottage

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	Cinnamon Rolls 06

		Cinnamon Rolls 1/2 cup warm water 2 pkg. active dry yeast 1 tablespoon granulated sugar 1 (3 1/2 oz.) pkg. instant vanilla pudding 2 cups milk 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon salt 8 cups all-purpose flour 1/2 cup butter, melted 1 cup sugar 1/4 cup good quality cinnamon In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic. Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again. Bake at 350 F for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting. Frosting 1 4 oz. cream cheese, room temp. 1/4 cup butter, softened 1-1/2 cup powdered sugar 1/2 tsp vanilla 1-1/2 tsp. milk 3 Tbsp real maple syrup Walnuts and raisins (optional) Mix ingredients together with mixer until smooth. Pour over rolls. Frosting 2 1 tsp milk 1-1/2 cup powdered sugar 4 Tbsp butter, softened 1 tsp vanilla 1-1/2 Tbsp milk Mix ingredients together with mixer until smooth. Pour over rolls.