Recipe: Cinnabon Rolls (copycat) and Cin-Ful Cinnamon Buns

CINNABON ROLLS
(copycat recipe)

FOR THE DOUGH:
1/2 cup warm water
2 pkg. dry yeast
2 tbsp. sugar
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
milk (to prepare pudding mix)
1/2 cup margarine, melted
2 eggs
1 tsp. salt
6 to 8 cups flour (as needed)
FOR THE FILLING:
1 cup butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
Cream Cheese Frosting (recipe follows)

In a small bowl combine 1/2 cup warm water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Then mix in yeast mixture. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled.

Punch down dough and let rise again.

Then roll out on floured board to (34x21-inch) size. Spread 1 cup softened butter over surface. In small bowl, mix brown sugar and cinnamon; sprinkle over butter. Roll up very tightly. With knife, put a notch ever 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again.

Bake in a preheated 350 degrees F oven for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting.

CREAM CHEESE FROSTING
1 (8 oz.) package cream cheese, softened
1/2 cup margarine
1 tsp. vanilla
3 cups confectioner's sugar
1 Tbsp. milk

Combine all ingredients for the frosting and mix until smooth.

Makes 20 very large rolls

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CIN-FUL CINNAMON BUNS

If you love cinnamon buns, you'll love these, they're gooey and delish!

FOR THE DOUGH:
5 1/2 cups all-purpose flour (or bread flour), divided use
1/2 cup white granulated sugar
2 tsp. salt
2 Tbsp. instant yeast
1 cup water
1/2 cup milk
1 1/3 cup butter or margarine, divided use
2 eggs lightly beaten
FOR THE FILLING:
2 2/3 cups brown sugar
4 tsp. ground cinnamon
4 tbsp. water, divided use
1 1/3 cups raisins

Combine 4 1/2 cups flour, white sugar, yeast and salt; set aside.

Heat 1 cup water, milk and 4 tablespoons butter until warm (125 degrees F). Stir into dry mixture. Add eggs, mix in enough of the reserved 1 cup flour to make a soft dough. Knead until smooth and elastic. Lightly oil inside of a large bowl. Place dough in bowl, turn to coat. Cover with oiled plastic wrap. Let rise in warm place 45 minutes.

Punch down. Let rest 10 minutes. Grease 2 (9x9-inch) baking pans.

Meanwhile, combine brown sugar, cinnamon and remaining butter. Place 1/3 cup of brown sugar mixture into each prepared pan. Blend 2 Tbsp. water into the mixture in each pan. Set aside.

On lightly oiled surface (counter top) roll out dough into a large rectangle (28x18-inches). Spread on remaining brown sugar mixture and sprinkle with raisins. Roll up jelly roll style. Slice into 18 buns and place cut side down in prepared pans. Cover with oiled plastic wrap and let rise in warm place out 50 minutes or until good-sized buns.

Bake in preheated 350 degrees F oven for about 30 minutes. Invert on cookie sheets to cool. Leave upside down. Sooo Good!

Makes 18 cinnamon rolls