With it being a holiday weekend I got the itch to bake something pretty magical. Who doesn't love a warm, gooey cinnamon roll on a Sunday morning? My mom use to make the pillsbury ones for us all the time. All I know is that leading up to this weekend all I could think about was cinnamon rolls. Maybe it's because I know fall is coming? Honestly, it doesn't even really matter because these cinnamon rolls are on point. The recipe makes around 16, depending on how well you can roll the dough out. My work service was just a tad smaller than needed, so I was only able to get 15. But my gosh, these guys totally hit the spot. You can share with family and friends or put the rest in the freezer, it's totally your call. The original recipe calls for a tad more butter for the cinnamon mixture, which I decided was ridiculous. You won't even know it's missing and your waist will thank you later. Here's to fall everyone!
Ingredients: Dough: 1/2 c. warm water 2 pkgs. dry yeast 2 T. sugar 3 1/2 oz. pkg. vanilla pudding mix - instant 1/2 c. margarine melted 2 eggs 1 tsp. salt 6 c. flour Cinnamon Mixture: 1/2 c. softened margarine 2 c. brown sugar 4 tsp. cinnamon Cream Cheese Frosting: 8 oz. cream cheese 1/2 c. margarine 1 tsp . vanilla 3 c. confectioner's sugar 1 T. fat free half and half Directions: In a bowl combine water, yeast and sugar. Stir until dissolved and set aside. In a large bowl, take pudding mix and prepare according to package. Add margarine, eggs and salt. Mix well. Then add yeast mixture and blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. While its rising, in a medium size bowl mix 2 cups brown sugar and the cinnamon. Roll out the dough on a floured board or counter to 34x21" size. Try to get to this size as much as possible. Take the softened margarine and spread over the dough. Sprinkle the brown sugar mixture over the top and roll up very tightly. With knife, put a notch every 2". Cut through with a knife. Place the rolls on a lightly greased cookie sheet about 2" apart. Lightly press down on each roll, lightly. Cover tightly and let rise overnight. Bake at 350 for 15 minutes. Remove when they start to turn golden. DO NOT OVER BAKE, so I would start to check at 10 minutes. While baking make the frosting and mix until smooth. Frost the warm rolls and serve!