Copycat Cinnabon Rolls With Icing - cooking recipe

Ingredients

ROLLS
1/2 cup warm water
2 (1/2 ounce) packages dry yeast
1 1/2 - 2 tablespoons sugar
1 (3 1/2 ounce) package instant vegetarian vanilla pudding
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour
1 cup butter, softened
2 cups brown sugar
4 teaspoons cinnamon
CREAM CHEESE FROSTING
8 ounces cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla
3 cups confectioners' sugar
1 tablespoon milk

Preparation

First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside.
Next, make rolls.
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.
Next, roll out on floured board to 34 x 21-inch size.
Take 1 cup soft butter and spread over surface.
In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top.
Roll up very tightly.
With knife, put a notch every 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 350F oven for 15-20 minutes.
Remove when they start to turn golden.
DON'T OVERBAKE.
Frost warm rolls with Cream Cheese Frosting.
Makes about 20 very large rolls.