Author :: Mrs Liz
Category :: Breakfast Recipes
Ingredients ::
- dough:
- 1/2 cup warm water
- 2 packages dry yeast (or 4 teaspoons)
- 2 Tablespoons sugar
- 1 (3.5 oz.) package instant vanilla pudding
- 2 cups cold milk
- 1/2 cup margarine, melted
- 2 eggs, beaten
- 1 teaspoon salt
- 8 cups flour
- Filling:
- 1/2 cup margarine, room temp.
- 2 cups brown sugar
- 6 teaspoons cinnamon
- Frosting:
- 8 oz. cream cheese
- 1/2 cup margarine
- 3 cups powdered sugar
- 1 Tablespoon milk, enough to fluff
From: Debi Genthe
Dough:
In a small bowl, combine water, yeast and sugar. stir until dissolved. Set aside.
In a large bowl, make pudding according to the package directions by adding milk, then add margarine, eggs and salt. Mix well. Add the yeast mixture and blend. Gradually add the flour and knead until smooth. Place in an other large bowl, cover and let rise until doubled.
Roll dough out on lightly floured surface to 34 x 21 inches.
Spread the filling margarine all over the surface of dough.
In a bowl, mix the filling brown sugar and cinnamon. Sprinkle this all over the margarine.
Roll up the dough tightly; starting with the 34 inch side.
Cut the roll into 1 inch thick pieces. Place each roll on a greased pan, 2 inches apart. Then lightly press rolls down. (12 rolls fit in a 9 x 13 inch pan, OR 6 rolls fit in a 9 inch pie pan, OR 18 rolls fit a jellyroll pan). Cut the roll into 2 inch thick for extreely large rolls.
Cover the rolls and let them double in size.
Then bake rolls in a brick oven for about 10 minutes. But if you do not have a brick oven, bake in a 350 degree conventional oven for 15 to 20 minutes until lightly golden brown.
In a bowl, combine all frosting ingredients until smooth and spread on the rolls while they are still warm.
Serve warm.
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