Saturday, January 16, 2010

Cinnamon Rolls

Makes 18 large rolls
1/2 c. warm water (115-120 degrees)
2 pkg. dry yeast
2 T. sugar
1 pkg. instant vanilla pudding (3.4 oz.)
2 c. milk
1/2 c. butter, melted
2 large eggs, beaten
1 t. salt
8 c. flour
1/2 c. butter, melted
2 T. good cinnamon (I use Vietnamese)
2 c. brown sugar
8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. vanilla
1 T. milk

In small bowl, combine water, yeast and sugar; stir until dissolved and set aside. It should bubble up within minutes. In mixer bowl, blend pudding mix and 2 c. milk, mixing until slightly thickened. Add butter, eggs and salt; mix well. Add yeast and mix well. Gradually add flour until combined and knead until smooth.

Put in large greased bowl; cover and let rise until doubled (45-60 minutes). Punch down, turn and let rise again until doubled (30-45 minutes). On lightly floured surface, roll out to 36"x21" rectangle. Brush with melted butter. Mix brown sugar and cinnamon thoroughly and sprinkle evenly over surface.

Beginning at long edge, roll up very tightly. Use a sharp knife to mark a notch every 2" and cut with dental floss by wrapping it around the roll and pulling ends in opposite directions to cut through.

Put rolls in greased pan, 2" apart. Cover and let rise until double. Bake @ 350 degrees for 15-20 minutes. Remove when golden brown.

Combine all frosting ingredients and mix until smooth. Spread on warm rolls.


by: Melissa

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