Sunday, March 29, 2009

Vanilla Pudding Cinnamon Rolls

Vanilla Pudding Cinnamon Rolls
-Alyssa Griffeth-

Makes 20-24 rolls

½ c. warm water
2 Tbs. active dry yeast
2 Tbs. sugar
3 ½ oz. package instant vanilla pudding + milk (as directed)
½ c. butter, melted
2 eggs
1 tsp. salt
6+ c. flour

1 c. butter, softened
2 c. brown sugar
4 tsp. cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Let set in fridge for 5 minutes.

To the pudding, add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It should be very soft but not sticky. (I usually have to add about 1/2 c. of extra flour. Otherwise it's too sticky to roll out.) Place dough in a greased bowl. Cover and let rise until doubled.

Punch down dough gently and split into 2 sections. Roll out one section at a time on floured board (or non-stick mat). Make a rectangle that is 18 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half of mixture over the top. Roll up the short side very tightly (this way you'll get bigger rolls with LOTS of swirly-ness on the inside). With knife put a notch every 1 1/2 inches (or every 2 inches for super thick rolls!). Cut with a serrated knife. Place on lightly greased cookie sheet 1 inch apart (12 on a sheet). Repeat with remaining dough and filling. Cover rolls and let rise until double again.

Bake at 350 degrees for about 13-15 minutes. Remove before they start to turn golden (don’t over bake or you will have dried out cinnamon rolls!). Frost warm rolls with the following cream cheese frosting.

Cream Cheese Frosting:
8 oz. cream cheese
½ c. butter, softened to room temperature
1 tsp. vanilla
3 c. powdered sugar
3 Tbs. milk

While the rolls are baking, make the frosting. Combine butter and cream cheese and mix till fluffy and light. Combine milk and vanilla in a glass measuring cup. Alternately, add powdered sugar and wet ingredients to cream cheese mixture, beating until desired consistency. Add more milk (1 teaspoon at a time) to thin if needed.

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  1. I made these yesterday and they were a HUGE hit!!! Love this recipe!!! Super moist and I agree - much better when heated in the microwave!

  2. These look heavenly! I will have to try them soon.