Ooey Gooey Cinnabons

Cinnabons are one of those treats that you can eat for breakfast or have as a mid-afternoon snack. Sticky and messy, cinnabuns ooze warm cinnamon and frosting when served hot out of the oven. In my opinion, this is the only way eat them.  Most people are familiar with the Cinnabon stands in food courts and rest stops throughout the country, as well as the numerous companies who make and ship them to most of our supermarkets. 


Cinnabons can now be made in the comfort of our own kitchens at half the price. All you need is a few basic ingredients and you are good to go. Below is one recipe that I found to be simple and straightforward with great results. 


Batter

• 1/2 cup warm water

• 2 packages active dry yeast
• 
2 tablespoons sugar

• 1 package Instant Vanilla Pudding Mix (3.5 Oz)

• 1/2 cup butter, melted

• 2 eggs, beaten

• 1 teaspoon salt

• 8 cups flour

• 1/2 cup butter, melted

• 5 each 8 or 9 Inch Square Baking Pans

Frosting

• 8 ounces cream cheese, softened

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 3 cups powdered sugar

• 1 tablespoon milk
• 2 to 3 tablespoons of maple syrup

Toppings 

• 2 cups brown sugar, packed
• 2 tablespoons cinnamon

Preparations

1. In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Gradually add flour and knead until smooth. 
2. Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface. 
3. In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll. 
4. Place 4 rolls into each baking pan, 2" apart. Cover and let rise in warm draft free place until double. Bake @ 350 for 15-20 minutes, remove when golden brown. 
5. Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.

This recipe came from: http://www.cdkitchen.com/recipes/recs/354/Cinnabon_Rolls1576.shtml

If you do not have the time to make cinnabons, there are several store bought options to choose from. Although nothing is as good as home baked treats, I recommend baking Pillsbury Cinnamon Rolls. When I was in college I used to love making cinnabuns for breakfast or for a snack while I was studying. I’ve tried a few brands and Pillsbury tasted the best. They also kept well for a few days after orginally baking them. What I liked about the Pillsbury Cinnamon Rolls is that the rolls tasted almost like they were fresh out of a bakery, all warm and gooey. As a college student you want home made food or as close to home made as you are going to get. When reheated the next day, the rolls still have a somewhat fresh taste to them and were not dried out or stale.