*  Exported from  MasterCook  *
 
                     Stephanie Ramsey’s Cinnabon Rolls
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Desserts                         Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   C            Warm water (105-110 degrees)
    2       Pk           Active dry yeast
    2       Tb           Granulated sugar
    3 1/2   Oz           Pkg instant vanilla pudding
      1/2   C            Butter, melted
    2                    Eggs, beaten
    1       T            Salt
    8       C            All-purpose flour
    1       C            Butter, melted
                         -----CINNABON TOPPING-----
    2       C            Brown sugar, firmly packed
    4       Ts           Cinnamon
                         -----OR* CREAM CHEESE FROSTING-----
    8       Oz           Cream cheese, softened
      1/2   C            Butter, softened
    1       T            Vanilla
    3       C            Powdered sugar
    1       Tb           Milk, just enough to fluff
                         -----OR* STICKY BUNS & TOPPING-----
    1       C            Butter
    1       C            Brown sugar
    9       Tb           Light corn syrup
    1       C            Pecans or walnuts, -- Coarsely Chopped
 
   BUNS:In 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, adding “sprinkles” of flour as needed to
   control
   stickiness. Once the dough is no longer sticky and is soft and silky
   feeling
   (like as baby’s behind), the dough is ready. Place in very large greased
   bowl.
   Cover and let rise until double in bulk (about 1 hour). Punch down and let
   rise again (about 45 minutes). On a lightly floured surface, roll out to a
   34
   x 21 rectangle. Spread 1 cup of melted butter over surface.
   CINNABON TOPPING: In 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 string or thread, place under roll by notch and
   criss-cross over to cut roll (makes a nice clean cut). Place on greased
   baking pan, 2-inches apart. Lightly press rolls down with your hands (just
   a
   LITTLE, it helps to hold them together better). Cover and let rise until
   double again. Bake at 350-degrees for 15 to 20 minutes. Take them out when
   they JUST start to turn golden. DON'T OVER-BAKE!  Frost warm rolls with
   Cream
   Cheese Frosting.
   CREAM CHEESE FROSTING: Combine all ingredients and mix until smooth.
   Spread on
   very warm rolls. Rolls are best when served warm.
   CARAMEL STICKY BUNS & TOPPING: In a sauce pan or in your microwave oven
   combine
   butter, brown sugar and corn syrup.  Heat and stir until blended. Pour
   topping into the bottom of the pan (pans) you are using for the rolls,
   place
   unbaked cinnamon rolls on top on the caramel sauce. Allow to rise in a warm
   place until double in size (about 1 hour). Preheat oven to 350-degrees.
   Bake
   for 15 to 20 minutes or until lightly brown. After removing pans from oven,
   cover with foil; invert onto cooling racks, cool 1 minute, and remove pan.
   Cool before serving.
  
 
 
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