My family has declared these as their FAVORITE cinnamon rolls. These turn out so light and fluffy, and I LOVE the cream cheese frosting. I try to save making these cinnamon rolls for holidays or special events. The kids always look forward to them. Hope you like them as much as we do!
1 package yeast
1 Tablespoons sugar
1/4 cup margarine (melted)
1 egg (beaten)
1 C. vanilla pudding (prepared)
4 cups flour
1/2 teaspoon salt
1 cup brown sugar
1/2 cup margarine (melted)
3 teaspoons cinnamon
In a small bowl combine warm water, yeast, and sugar. Stir until dissolved. Set aside.
In a large bowl, combine vanilla pudding, 1/4 cup melted margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend. Gradually adding flour.
Knead until smooth. Place in a very large bowl. Cover and let rise until doubled in size.
Punch down, and let rise again.
Roll to 34x21 inch rectangle. Spread the 1/2 cup melted margarine.
(Note: Sometimes it seems hard for me to keep the melted margarine inside the dough when I roll it up, so it might work better if it isn't COMPLETELY melted, maybe even if it is just soft enough to spread over the dough, it might work a little better).
Sprinkle the brown sugar and cinnamon over surface. Roll up long end very tightly.
Cut every two inches (dental floss makes a clean cut).
Place in greased 9x13 baking pan.
Cover and let rise until double in size (about 20-30 minutes).
Bake at 350 degrees for 15 to 20 minutes. Take out when golden brown. Frost with cream cheese frosting.
cream cheese (4 oz, softened)
1/4 cup margarine (softened)
1/2 teaspoon. vanilla
1 1/2 cups powdered sugar
1/2 Tablespoon milk (enough to fluff)
Thanks Maleen C!