Monday, December 28, 2009

Homemade Cinnamon Rolls




One of our little Christmas traditions is to have cinnamon rolls for breakfast, along with some eggs and OJ.  Nothing too fancy really.   Typically I just pop open a can on Pillsbury Grands Cinnamon Rolls and call it a day.  They are perfectly delicious and easy, but this year, I decided to give homemade cinnamon rolls a go (plus Meijer was out of the Grands).  I found a delicious looking recipe over at My Kitchen Cafe, the third recipe I've made from that site.  The recipe calls for vanilla pudding in the dough, which makes it very sticky.  I was worried that I was adding too much flour while trying to knead the dough, but the recipe said the dough should be soft, not sticky, so I kept adding flour until I was able to move the dough around without it accumulating all over my hands.  It was quite messy, but they turned out pretty good, if I do say so myself!  I had to cut the recipe in half, since 24 rolls would have been way to much for my family of 5.  The leftovers reheated beautifully the next morning too! 

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
From My Kitchen Cafe

Yield 24 large rolls 



Rolls:


½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour


Filling:


1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon




Frosting:   (I used a can of cream cheese frosting)


8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk




Directions:


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.
Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

  out of the fridge and ready to bake.

1 comment:

Melanie said...

Glad you liked these rolls - we have the exact same Christmas morning tradition!