Not loaf bread but these rolls are the best I've ever made, not an original recipe of mine:
Title: Cinnabon Rolls
Categories: Yeastbreads
Yield: 20 Lg rolls
1/2 c Warm water (105-110 degrees)
2 pk Active dry yeast
2 tb Granulated sugar
3 1/2 oz Pkg instant vanilla pudding
1/2 c Butter, melted
2 Eggs, beaten
1 ts Salt
8 c All-purpose flour
1 c Butter, melted
MMMMM
CINNABON TOPPING
2 c Brown sugar, firmly packed
4 ts Cinnamon
MMMMM
OR* CREAM CHEESE FROSTING
8 oz Cream cheese, softened
1/2 c Butter, softened
1 ts Vanilla
3 c Powdered sugar
1 tb Milk, just enough to fluff
MMMMM
OR* STICKY BUNS & TOPPING
1 c Butter
1 c Brown sugar
9 tb Light corn syrup
1 c Pecans or walnuts,
- coarsely chopped
BUNS: In small bowl, combine water, yeast and sugar. Stir until
dissolved. Set aside. In large bowl, make pudding mix according to
package directions. Add butter, eggs and salt; mix well. Add the
yeast mixture; blend. Gradually add flour and knead until smooth,
adding "sprinkles" of flour as needed to control stickiness. Once the
dough is no longer sticky and is soft and silky feeling (like as
baby's behind), the dough is ready. Place in very large greased bowl.
Cover and let rise until double in bulk (about 1 hour). Punch down
and let rise again (about 45 minutes). On a lightly floured surface,
roll out to a 34" x 21" rectangle. Spread 1 cup of melted butter over
surface.
CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon
together. Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. With string or thread,
place under roll by notch and criss-cross over to cut roll (makes a
nice clean cut). Place on greased baking pan, 2-inches apart. Lightly
press rolls down with your hands (just a LITTLE, it helps to hold
them together better). Cover and let rise until double again. Bake at
350-degrees for 15 to 20 minutes. Take them out when they JUST start
to turn golden. DON'T OVER-BAKE! Frost warm rolls with Cream Cheese
Frosting.
CREAM CHEESE FROSTING: Combine all ingredients and mix until smooth.
Spread on very warm rolls. Rolls are best when served warm.
CARAMEL STICKY BUNS & TOPPING: In a sauce pan or in your microwave
oven combine butter, brown sugar and corn syrup. Heat and stir until
blended. Pour topping into the bottom of the pan (pans) you are using
for the rolls, place unbaked cinnamon rolls on top on the caramel
sauce. Allow to rise in a warm place until double in size (about 1
hour). Preheat oven to 350-degrees. Bake for 15 to 20 minutes or
until lightly brown. After removing pans from oven, cover with foil;
invert onto cooling racks, cool 1 minute, and remove pan. Cool before
serving.
My Notes: these are BIG!!! I would cut them thinner than 2 inches to have more
rolls, I also found that the sticky bun recipe was a little slight for the
amount of rolls I made, I would increase it by at least half if not double
it due to how many pans you have to use as 4 rolls will fill a 9x9 pan,
I think the recipe is only meant to cover the bottom of 2 pans and I ended up using 4
Didnt try the cream cheese frosting but I bet it would be good....
UPDATE: The cream cheese frosting is delicous but I would put a very thin layer if not
just a few ribbons on the roll, a thick coating spawned complaints of the rolls
being too sweet. The sticky ones were better.
Cinnabon is the name of a wonderful cinnamon roll store in California. I bet this is their recipe, and if so, I am thrilled to have it. They are the very best buns ever! Thank you so much!!