Special Cinnamon Rolls Recipe




 Active dry yeast2 Packet (2 Packages)
 Warm water1⁄2 Cup (8 tbs) (110 To 115)
 All purpose flour8 Cup (128 tbs)
 Instant vanilla pudding mix4 Ounce (1 Package)
 Warm milk2 Cup (32 tbs) (110 To 115)
 Eggs2 , beaten
 Sugar1⁄2 Cup (8 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs), melted
 Packed brown sugar1 Cup (16 tbs)
 Ground cinnamon2 Teaspoon
 Raisins1 Cup (16 tbs)
 Chopped walnuts1 Cup (16 tbs)
 Confectioners sugar1 Cup (16 tbs)
 Milk2 Tablespoon
 Vanilla extract1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 8985 Calories from Fat 2365

% Daily Value*

Total Fat 267 g410.8%

Saturated Fat 63.4 g316.8%

Trans Fat 0 g

Cholesterol 592.1 mg

Sodium 5966.1 mg248.6%

Total Carbohydrates 1504 g501.3%

Dietary Fiber 53.6 g214.2%

Sugars 676.3 g

Protein 163 g325.7%

Vitamin A 48.3% Vitamin C 7.6%

Calcium 124.6% Iron 335.9%

*Based on a 2000 Calorie diet


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.
Punch down.
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.