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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 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.


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