Cinnabons

1/2 cup warm water
1 Tbsp dry yeast or two packages dry yeast
1 tsp sugar
1 small package vanilla instant pudding mix
2 cups milk
1/2 cup canola oil
2 eggs
1 tsp salt
6 cups flour

Filling for cinnabons:
2 cups sugar
4 tsp cinnamon
1/2 cup softened butter

Filling for orange rolls:
2 cups sugar
2 Tbsp orange zest
1/2 cup softened butter

In a non-metal bowl put warm water, yeast, and sugar to proof. Meanwhile, mix pudding mix and milk and blend until pudding thickens. Combine pudding mixture, yeast mixture, oil, eggs, and salt. Blend. And flour and mix until smooth, adding more flour if necessary to make a soft dough. Knead until smooth. Place in a buttered bowl. Let rise until double in size. Roll out in a rectangle and spread top with softened or melted butter. Sprinkle chosen filling evenly over dough. Roll up and cut every 2" with dental floss. Place on parchment lined or greased cookie sheet, about 2" apart. Let rise until doubled. This is essential. Don't rush it! Bake at 350* for 18-22 minutes. Let cool about 5 minutes. Then, top with cream cheese frosting, orange frosting, or cinnamon topping. Enjoy!

Cream cheese frosting:
4 oz low fat cream cheese at room temperature
1/4 cup butter at room temperature
1/2 tsp vanilla
1 3/4 cups powdered sugar
1/2 Tbsp milk

Orange frosting:
use cream cheese frosting recipe, substituting orange juice for the milk.

Cinnabon topping:
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 Tbsp corn syrup
2/3 cup half & half
Cook on medium heat to soft ball stage. Let it cool, then beat by hand until it looses its gloss.