Title: Stephanie's cinnamon rolls (cinnabons)
 Categories: Breads
      Yield: 6 Servings
 
    1/2 c  Warm water
      2 pk Dry yeast
      1 sm (3 1/2 oz) pkg. instant
           -vanilla pudding
      2 c  Milk
    1/2 c  Margarine, melted
      2    Eggs, beaten
      1 ts Salt
      8 c  Flour
 
  In small bowl, combine water, yeast and sugar. Stir until dissolved.
  Set aside.  In large bowl take the pudding mix and milk and prepare
  according to package directions. Add margarine, eggs and salt. Mix
  well. Then add the yeast mixture. Blend together and gradually add
  flour and knead until smooth.  Place in a very large greased bowl.
  Cover and let rise until doubled.  Punch down and let rise again.
  Then roll out on lightly floured surface to 34 X 21 inches. Take 1
  cup margarine melted, and spread over surface.  In small bowl, mix 2
  cups brown sugar and 6 Tablespoons cinnamon. Sprinkle all over top of
  surface. Roll up from long end very tightly. With a knife put a notch
  every 2 inches. Now with a string or I prefer a thread*, place under
  roll by notch and criss-cross over to cut roll. (*This makes nice
  clean cuts!) Place on greased baking pan, 2" apart. Take hand and
  lightly press down roll. (JUST A LITTLE...IT HELPS HOLD IT TOGETHER!)
  Cover and let rise till doubled again. Bake at 350 degrees for 15 to
  20 minutes.  Take them out when they start to turn golden brown. Do
  not overbake! Frost warm rolls with the following: CREAM CHEESE
  FROSTING 8 oz. softened cream cheese 1/2 cup margarine, softened 1
  tsp vanilla 3 cups powdered sugar About 1 Tb. milk (just enough to
  fluff) Combine all ingredients and mix till smooth.  Spread on very
  warm rolls. NOTE: You can make these the night before. Mix up the
  recipe and let it rise once. Punch down and cover for the second
  rising, putting in the refrigerator overnight to slowly rise. In the
  morning let it complete rising, roll it out and finish it up. They
  also freeze well and can be warmed up in the microwave nicely!