Stephanie ramsey's cinnabon rolls
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Stephanie ramsey's cinnabon rolls
Last updated 6/12/2012 1:24:54 AM. Recipe ID 58625. Report a problem with this recipe.
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      Title: Stephanie ramsey's cinnabon rolls
 Categories: Desserts, Breads
      Yield: 20 Lg rolls
    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 ts Salt
      8 c  All-purpose flour
      1 c  Butter, melted

MMMMM----------------------CINNABON TOPPING---------------------------
      2 c  Brown sugar, firmly packed
      4 ts Cinnamon

MMMMM-----------------OR* CREAM CHEESE FROSTING----------------------
      8 oz Cream cheese, softened
    1/2 c  Butter, softened
      1 ts Vanilla
      3 c  Powdered sugar
      1 tb Milk, just enough to fluff

MMMMM-----------------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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Recipe ID 58625 (Apr 03, 2005)

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