Special Cinnamon Rolls
|Active dry yeast||2 Packet (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110 To 115)|
|All purpose flour||8 Cup (128 tbs)|
|Instant vanilla pudding mix||4 Ounce (1 Package)|
|Warm milk||2 Cup (32 tbs) (110 To 115)|
|Eggs||2 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Packed brown sugar||1 Cup (16 tbs)|
|Ground cinnamon||2 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
In a mixing bowl, dissolve yeast in water.
Add next seven ingredients; mix well (do not knead).
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a lightly floured board; divide in half.
Roll each half into a 12-in.x 8-in.rectangle; brush with butter.
Combine filling ingredients; spread over dough.
Roll up from long side; seal seam.
Slice each roll into 12 rolls; place cut side down in two greased 13-in.x 9-in.x 2-in.baking pans.
Cover and let rise until nearly doubled, 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.
Combine glaze ingredients; drizzle over rolls.
Cool in pans on wire racks.