Wonderful Cinnamon Rolls

If you like Cinnabon cinnamon rolls, you'll love this recipe. Eat them hot from the oven, or re- heat them in the microwave for 15 seconds to achieve "hot out of the oven" results.

1/2 cup warm water

2 T dry yeast

2 T sugar

1 (3 1/2 oz) package instant vanilla pudding mix

Milk per pudding mix instructions

1/2 cup melted margarine

2 eggs

1 tsp salt

7 cups flour

1 cube softened butter

Brown sugar

Cinnamon

In a small bowl combine water, yeast and sugar and set aside to proof. Put pudding mix in large mixer bowl and prepare according to package directions. Add melted margarine, eggs and salt and mix well. Add yeast mixture and blend in. Gradually add flour until dough begins to clean side of mixing bowl. Knead until smooth. Dough will be very soft. Place dough in a greased bowl. Cover and let rise until doubled. Punch down and let rise again.

Divide dough in half. Roll one portion of dough into a 17 X 11 inch rectangle on a well floured board. (I obtained a sink cut out from a counter top at a local cabinet shop. Place on counter top with a towel underneath to prevent scratching.) Spread 1/2 of the butter evenly over surface of dough. Spread an even layer of brown sugar over butter until well covered. Sprinkle an even layer of cinnamon over sugar layer. Beginning at the longest side, roll dough up tightly. Cut into 1 1/2" sections ( I use dental floss to slice dough maintaining roll shape). Place in a 9 x 13 cake pan that has been sprayed with cooking spray. Cover with plastic wrap that has been sprayed with cooking spray to prevent sticking and let rise until double. (Repeat process for remaining dough). Preheat oven to 350 degrees and bake for 15- 20 minutes until a nice golden brown. Frost warm rolls with cream cheese frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened

1/2 cup margarine

1 tsp vanilla

3 cups powdered sugar

1 T milk

Mix all ingredients together until smooth.