Recipes from The Light Keeper's Kitchen
This is a delicious recipe forwarded by a friend. A great Thanksgiving
morning treat- make them the night before and refrigerate covered
with plastic wrap. In the morning, pull them out and let them rise
in a warm spot for about 30 minutes (or in a slightly warm oven
for about 20 minutes), then bake as usual and enjoy before it's
time to get cooking!
Cream Cheese Cinnamon Rolls
Rolls:
1/2 cup warm water
2 packages dry yeast
2 T sugar
3 1/2 oz pkg. vanilla instant pudding mix
1/2 cup margarine -- melted
2 eggs
1 t salt
6 cups flour
Cream Cheese Frosting
8 oz cream cheese
1/2 cup margarine
1 t vanilla
3 cups confectioner's sugar
1 T milk
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to
package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth.
Place in a greased bowl. Cover and let rise until doubled. Punch
down dough and let rise again. Then roll out on floured board to 34 x
21" size. Take 1 cup soft butter and spread over surface. In bowl,
mix 2 cups brown sugar and 4 t cinnamon. Sprinkle over top. Roll up
very tightly. With knife, put a notch every 2". Cut with thread or
knife. Place on lightly greased cookie sheet 2" apart. Take hand an
lightly press down on each roll. Cover and let rise until double
again. Bake at 350 for 15-20 minutes. Remove when they start to turn
golden. Do not overbake. Frost warm rolls with Cream Cheese Frosting.
Cream Cheese Frosting: Combine all ingredients and mix until smooth.
Makes about 20 very large rolls.
Lightkeeper's Note: This recipe is from the fantastic and fabulous
"World Wide Recipes Ezine." You can subscribe by sending a blank
e-mail to mailto:wwrecipes-subscribe@topica.com
or by visiting their website at http://www.worldwiderecipes.com.
If you love serving home-cooked meals but can't find the time to prepare the
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