Good Morning

Today is a testament to how much I not only love my husband, but all the really nice people he works with. I got up at 6am to make them cinnamon rolls as our Christmas gift to them. For those of you who have never made bread from scratch, this is a labor of love....that and a really good outlet for frustration. :) Making bread is a wonderful thing to do on a cold day, and very cathartic.

I am a huge fan of cinnamon rolls. There is nothing wrong with a cinnamon roll. I remember when Ray came to Utah for the first time I took him straight to Crossroads Mall and stopped at Cinnabon so he could taste the best cinnamon rolls ever. When that Cinnabon closed down I was very sad. So I started making this recipe to fill the void. The last time I had an actual Cinnabon was when we were stuck in Chicago on a layover to Scotland and I have to tell you a secret. I think that these might be better.

This really is a great recipe, the dough is very forgiving...and full of interesting ingredients you would never think to see in a cinnamon roll. If you've never made yeast bread before, I think it's time to put your hands to good use. It's nice to think that you're doing something that people have been doing for thousands of years. I always imagine my grandma in her kitchen making 10 loaves of bread and how satisfying it is to make things with your own two hands. My hope is that this never becomes a dying art.

Copycat Cinnabon Rolls

2 tablespoons or 2 packets dry yeast
1/2 cup warm water
1 tablespoon sugar
1 small box instant vanilla pudding mix (4 serving size)
milk (for pudding)
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour
1 cup butter, softened
2 cups brown sugar
8 teaspoons cinnamon

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk

-First, make the cream cheese frosting: mix all the ingredients together until smooth and set aside.
-In a small bowl combine the yeast, sugar and water, stir until dissolved and set aside.
-In a large mixing bowl make the vanilla pudding mix according to package directions.
-Add in the melted margarine, eggs and salt and mix well.
-Add in yeast mixture (which should be foamy by this point) and blend.
-Gradually add the flour. Once all the flour is in, turn out and knead on a floured surface until smooth.
-Place the dough in a large greased bowl and grease the top. Cover with plastic wrap and a towel and place in a warm area. Let rise until double.
-Punch down and let rise until double again.
-Next, roll out on a floured surface to 34x21 inches.
-Take the soft butter and spread over the entire surface.
-In a bowl mix together the cinnamon and brown sugar. Sprinkle over the top of the buttered dough.
-Roll up tightly.
-Using a piece of thread or unwaxed dental floss, cut the dough every two inches. (Do this by sliding the thread under the dough, crossing the thread over the top and pulling quickly to cut.)
-Place the rolls on a lightly gread cookie sheet 2 inches apart. Take your hand and lightly press down on each roll.
-Cover with plastic wrap and let rise. In the meantime preheat your to 350F.
-When rolls are doubled in size, bake for 15-20 minutes. Remove when they just start to turn golden. Don't overbake!
-Frost while warm with the cream cheese frosting.

Makes about 20 rolls.