cinnamon roll recipe?!

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I like raisins in my cinnamon rolls, but they optional here

Cinnamon rolls

Ingredients
For the cream cheese frosting:
8 oz cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
3 cups confectioner's sugar
1 tablespoon milk

For the rolls:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. package vanilla pudding mix
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon salt
6 cups flour

For the filling:
1 cup unsalted butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
1 ? cups golden raisins, optional

Method
For the frosting:
Mix all ingredients until smooth.

For the rolls:
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Roll out on floured board to 34” x 21" size. Spread 1 cup room temperate over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top, then add raisins, if using, in an even layer, pressing them into the dough. Roll up very tightly. With knife, tick a notch every 2". Cut with thread or a very sharp knife.

Place on lightly greased cookie sheet 2" apart. Press down on each roll with the palm of your hand. Cover and let rise until double again.

Bake at 350 15-20 minutes. Remove when they start to turn golden. DO NOT OVER BAKE.

Frost warm rolls with cream cheese frosting

Makes about 20 very large rolls.

Cinnamon Rolls

2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon

FROSTING:

3 tablespoons and 2-1/4 teaspoons butter, softened
1-3/4 cups and 2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon and 3/4 teaspoon milk

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 12 to 18 minutes, or until golden brown. Cool for 15 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Our families recipe.

Cinnamon Rolls (recipe without yeast)

Ingredients:

Rolls:

2 1/2 cups all purpose flour, plus extra for the counter
2 Tablespoons white granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 Tablespoons unsalted butter, melted

Cinnamon Filling:

3/4 cup packed dark brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon unsalted butter, melted

Cream Cheese Frosting:

8 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner's sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth.

Directions:

1. Preheat the oven to 425 degrees F. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray.

2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand.

3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt.

4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together.

5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.

6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute.

7. Press the dough out into a 9 by 12 inch rectangle using your hands.

8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

9. Loosen the dough from the counter using a bench scraper or a metal spatula.

10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.

11. Pinch the seam to seal. Slice the dough into 8 even pieces.

12. Place the slices in the greased pan.

13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.

14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese icing. Prepare the icing while rolls are cooling.

http://www.momswhothink.com/bread-recipe…

This is the one I use. . Remember to beat the frosting for 10 minutes - it makes a huge difference.

http://recipehelpers.com/secret-copycat-…