Tuesday, April 20, 2010

Cinnamon Rolls

I hate cinnamon rolls that are just dry white bread with a little cinnamon in them. Good cinnamon rolls should be gooey and very bad for your health. Otherwise they are just not worth eating!! This recipe has pudding in it which helps combat dryness and I always put cinnamon in the bread itself to make it even yummier. Beware - this recipe makes a LOT of rolls! Make sure you really roll it out to 34 X 21 inches. And don't crowd the pan. You can see I didn't try to cram them into one or two pans. You want to give them plenty of room to grow in the second rise.



½ cup warm water
2 packages dry yeast
2 Tb sugar
3 ½ oz. pkg. vanilla pudding mix
milk
½ cup butter melted
2 eggs
1 tsp salt
1 Tb cinnamon
6 cups flour

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, cinnamon 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 roll it out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350° for 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting
To make frosting, mix all ingredients until smooth.
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioner's sugar
1 Tb milk

2 comments:

  1. I'm just wondering where did all those yummy cinnamon rolls go???

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  2. I made them just before Christmas and my brother in laws gobbled them up :) ok... I helped...

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