Cinnamon rolls tried and true

Cinnamon Rolls, Cinnabon Style

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°for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting. 

Cream Cheese Frosting

1 8 oz. pkg. cream cheese, softened

1/2 cup butter, melted

1 teaspoon vanilla

3 cups powdered sugar

1 tablespoon milk 

Combine all ingredients, mix until smooth.