Ingredients
1/2 cup water,warm
2 package yeast,dry
2 tbsp sugar
1 package vanilla pudding instant
1/2 cup margarine,melted
2 eggs beaten
1 tsp salt
8 cup flour
Directions
In small bowl, combine water, yeast and sugar. Stir well dissolved.
Set aside. In large bowl, take the pudding mix and prepare according
to pkg. directions Add margarine, eggs and salt. Mix well. Then add
the yeast mixture. Blend: gradually add flour and knead until smooth.
Place in a very large greased bowl. Cover and let rise till doubled.
Punch down and let rise again. Then roll out on lightly flfoured
surface to 34 by 21" size. Take 1 cup margarine melted, and spread
over surface. In small bowl, mix 2 cups brown sugar and 6 tblsp
cinnamon. Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. Now with a stringor a
thread, place under roll by notch and criss-cross over to cut roll.
(this makes nice clean cuts!) Place on greased baking pan, 2" apart
Take hand and lightly press down roll. Just a little.. it helps hold
it together. Cover and let rise till doubled again. Bake at 350F for
15 to 20 min. Take them out when they start to turn golden brown. Do
not over bake! Frost warm rolls with the following:
CREAM CHEESE FROSTING
: 8 oz softened cream cheese
: 1/2 c margarine, softened
: 1 t vanilla
: 3 c powdered sugar
: about 1 T milk, just enough
: to fluff Combine all ingred-
: ients and mix till smooth.
: mix till smooth. Spread on
: very warm rolls. Note: You can make these the night before. Mix
up the recipe and let it rise once. Punch down and cover for the
second rising, putting in the refrigerator overnight to slowly rise.
In the morning, let it complete rising, roll it out and finish it up
they also freeze well and can be warmed up in the microwave.
Servings: 6 servings
Cinnabon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into history, certainly as far back as the Egyptians, and maybe even further. However, generally, these early cook books were just basic pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius describes how the Roman cooks were skilled in the use of many different spices, including a few that will be familiar to modern cooks such as thyme, rue and dill. During the next few hundred years, the upper-class families of the West competed with each other to lay on the best banquets, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications are in high demand, due to more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Cinnabon Rolls recipe.
