This was given to me by my husbands co-worker. She is a great cook and she gets rave reviews on them. They are wonderful, easy to make and stay fresh for a while. I promised that I would give the recipe out and have. Here goes:
Soft Cinnamon Rolls
1/2 cup warm water
2 pkgs yeast (this is 4 1/2 tsp from the jar if you don't have pkgs)
2 Tbsp sugar
Stir together until disolved, then set aside and let it get bubbly.
Mix the following together in a large bowl:
1 small pkg instant vanilla pudding
2 cups warm milk
then to this add and mix:
2 eggs; beaten
1 tsp salt
1/2 cup softened butter
Now mix the yeast mixture into the pudding mixture and add:
6 cups of flour (I add more until it is a soft dough)
Let rise until double in size. Punch down and let rise again. Roll out to about 1/4 thick and then cover with softened butter (leaving the edges clean for pinching it together) brown sugar and cinnamon. (my ratio is 2 cups brown sugar and 2 Tbsp cinnamon mixed and sprinkled on) Roll up and pinch together to seal. Cut about 1/2 thick and place in a greased pan to raise. Once the rolls have raised bake for 20 minutes or so in a 350 degree oven. Glaze and enjoy!
Makes anywhere from 24 to 30.
I usually put 12 rolls in 2 9"x13" pans and freeze one right after slicing them and bake the other. Then when I need the frozen ones I let them sit on the counter over night and then bake in the morning.
This is my standard recipe for cinnamon buns my family and friends love these. There is a picture of them in my pics. I generally ice them with just a powered sugar/milk glaze or if I have to transport them I like to use royal icing so that the icing hardens enough for me to stack them.
1/2 c white sugar
1/2 tsp salt
1 1/2 pkgs of yeast
4 to 4 1/2 c all purpose flour
1 cup milk
1 c butter or margarine
1 egg
In a large bowl combine sugar, salt, yeast and 1 cup flour, slowly heat milk and butter until very warm (butter does not need to melt) with mixer at low speed (I do it by hand with a wooden spoon) gradually beat liquid into dry ingredients, Increase speed to medium (at this point I mix with my hands) beat 2 mins more occasionally scraping bowl with rubber spatula. Beat in egg and 1 c flour continue beating 2 mins occasionally scraping bowl with spoon stir in enough additional flour to make a soft dough. Turn dough into lightly floured surface knead until smooth and elastic about 10 mins. shape into ball turn over in greased large bowl and grease top. Cover loosely with plastic wrap and a tea towel. Let rise in warm place until doubled. Punch down dough. On lightly floured surface roll dough into 18 x 12" rectangle. Brush with melted butter sprinkle with brown sugar and cinnamon (I like to put lots as I like the sweetness of it) starting at the long end roll dough jelly roll fashion. Pinch seam to seal. With roll seam side down cut dough crosswise into 15 slices, place in 10 x 13 buttered pan (leave a little space between each one as they will rise once more) Cover and let rise in warm place until doubled (about 40 mins) preheat oven to 350 bake 25 mins or until lightly browned, Cool in pan on wire rack. Spread with glaze,
I hope you enjoy these as much as we do. I know it sounds like a lot of work but really it's quite fast,.
I second BirdGirls recipe. The pudding in the dough is what makes them "melt in your mouth" good. My recipe also uses instant vanilla pudding in the dough. I got my recipe off a "copy cat" site that compares the recipe with Cinnabon brand cinnamon rolls.
My favorite frosting for cinnamon rolls is Cream cheese!
This was given to me by my husbands co-worker. She is a great cook and she gets rave reviews on them. They are wonderful, easy to make and stay fresh for a while. I promised that I would give the recipe out and have. Here goes:
Soft Cinnamon Rolls
1/2 cup warm water
2 pkgs yeast (this is 4 1/2 tsp from the jar if you don't have pkgs)
2 Tbsp sugar
Stir together until disolved, then set aside and let it get bubbly.
Mix the following together in a large bowl:
1 small pkg instant vanilla pudding
2 cups warm milk
then to this add and mix:
2 eggs; beaten
1 tsp salt
1/2 cup softened butter
Now mix the yeast mixture into the pudding mixture and add:
6 cups of flour (I add more until it is a soft dough)
Let rise until double in size. Punch down and let rise again. Roll out to about 1/4 thick and then cover with softened butter (leaving the edges clean for pinching it together) brown sugar and cinnamon. (my ratio is 2 cups brown sugar and 2 Tbsp cinnamon mixed and sprinkled on) Roll up and pinch together to seal. Cut about 1/2 thick and place in a greased pan to raise. Once the rolls have raised bake for 20 minutes or so in a 350 degree oven. Glaze and enjoy!
Makes anywhere from 24 to 30.
I usually put 12 rolls in 2 9"x13" pans and freeze one right after slicing them and bake the other. Then when I need the frozen ones I let them sit on the counter over night and then bake in the morning.
Holy schneikies this makes alot of cinnamon rolls. 
They are quite literally coming out of my ears. 
They look and smell wonderful. Cant wait to taste them.
Does anyone know a cream cheese glaze recipe?
Here is the recipe I use when I make mine. I made them for my co workers a few times.....and since doing that....I now have 3 girls who want me to make them for their families for the holidays! HTH !!
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dought out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.
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