- 20
- 180 mins
- 200 mins
Ingredients
- ROLLS:
- 1/2 cup water
- 2 packages active dry yeast (5 teaspoons)
- 2 tablespoons sugar
- 1 (3 1/2 ounce) package vanilla pudding mix
- 1/2 cup margarine, melted
- 2 eggs
- 1 teaspoon salt
- 6 cups flour
- FILLING:
- 1/2 cup margarine
- 2 cups brown sugar
- 4 teaspoons cinnamon
- FROSTING:
- 8 ounces cream cheese
- 1/2 cup margarine
- 1 teaspoon vanilla
- 3 cups confectioners' sugar
- 1 tablespoon milk
Preparation
Step 1
1.ROLLS: In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
2.In large bowl, take pudding mix and prepare according to package directions.
3.Add margarine, eggs and salt. Mix well.
4.Then add yeast mixture. Blend.
5.Gradually add flour; knead until smooth.
6.Place in a greased bowl. Cover and let rise until doubled.
7.Punch down dough and let rise again.
8.Divide the dough into half or quarters unless you have a huge counter. Then roll out on floured board to 34 x 21" (17x21(halved), 9x21(quartered)) size.
9.Take 1/2 cup soft margarine and spread over surface.
10.In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top.
11.Roll up very tightly.
12.With knife, put a notch every 2". Cut with thread or knife.
13.Place on lightly greased cookie sheet 2" apart.
14.Take hand and lightly press down on each roll.
15.Cover and let rise until double again.
16.Bake at 350 15-20 minutes.
17.Remove when they start to turn golden. DON'T OVER BAKE.
18.FROSTING: Mix all ingredients until smooth.
19.Frost warm rolls with Cream Cheese Frosting.
Note: You can freeze these rolls and they will still be just as good. Don’t ice them; just freeze the icing and rolls separately. The icing will not freeze solid so you can take a butter knife and spread as much as you want on your frozen roll and then nuke for about 90 sec. YUM!!! anytime.