Our favorite cinnamon rolls......

Cinnamon Rolls, Cinnabon Style
1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 - 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour

~middle of cinnamon rolls~
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic.
Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes).
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar.
Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again.
Bake at 350*F for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting, if you'd like.

I don't like to make a mess of my kitchen, but it is worth it to me to make these!!! We love them with spicy chili especially when it is cold outside! Just a note. Some of us like ours with the sweet sticky bottoms, the recipe for that would be, 1/2c. brown sugar, 1tsp. flour, 3/4c. milk. chopped pecans to taste, in the bottom of your baking pan before placing rolls into pan.

HAPPY BAKING & IF YOU TRY THIS RECIPE HAVE A BIG BITE FOR ME!!

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