Reply to THE Best Cinnamon Roll Recipe including great frosting

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[quote=Anonymous][quote=Anonymous]The recipe is so old that it was emailed to me in a .txt file. It's Cinnabon knockoffs.

STEPHANIE'S CINNAMON ROLLS 
(Makes 20 HUGE rolls) 
 
1/2 cup WARM WATER (105 to 110degrees) 
2 pkgs ACTIVE DRY YEAST (2 scant TBS) 
2 TBS GRANULATED SUGAR 
1 (31/2oz.) pkg INSTANT VANILLA PUDDING (the key) 
OR 
2 cups PREPARED VANILLA PUDDING (homemade or 
storebought) 
1/2 cup BUTTER, melted 
2 large EGGS, beaten 
1 tsp SALT 
8 cups ALLPURPOSE FLOUR (approximately) 
1/2 cup BUTTER, melted 
CREAM CHEESE FROSTING 
5 8 or 9inch SQUARE BAKING PANS, greased (DO NOT 
put more than 4 rolls in each pan)

In a small bowl, combine water, yeast and sugar. Stir until 
dissolved. Set aside.

In a 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. 
Initially I add 71/2 cups of the flour, then add the other 
1/2 cup by sprinkling it on. You may or may not need all of 
itor you may need more, depending on the humidity in your 
kitchen on a given day. 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 40" x 21" 
rectangle (approximately, it doesn't have to be exact). Spread 
1/2 cup of melted butter over surface.

TOPPING 
 
2 cups BROWN SUGAR, firmly packed 
2 TBS CINNAMON

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 string or 
thread, place under roll by notch and crisscross over to 
cut roll (makes a nice clean cut).

Place on greased baking pan, 2inches 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, about 1 hour.

Bake at 350degrees for 15 to 20 minutes. Take them out 
when they JUST start to turn golden. DON'T OVERBAKE! 
Frost warm rolls with Cream Cheese Frosting.

CREAM CHEESE FROSTING 
 
1 (8 oz) pkg CREAM CHEESE, softened 
1/2 cup BUTTER, softened 
1 tsp VANILLA 
3 cups POWDERED SUGAR 
23 TBS MILK, just enough to fluff (approx)

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

---
Make as directed. Don't substitute. I make 1/2 the recipe
and it makes 8-9 rolls. To cut them use a piece of floss, a knife will
crush them. I use the french vanilla  instant pudding making 1/2
package with 1 cup of whole milk. You can try the prepared pudding if
you want. You can make them the day before after assembly and before
the last rise. Cover and refrigerate. Take out about 2-3 hrs before
baking to rise. The roll before cutting will be about 2" in diameter.
Allow plenty of space between them - at least an inch.
[/quote]

You had me until 2 cups of vanilla pudding.  Nope. [/quote]

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