Monday, December 28, 2009
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
From My Kitchen Cafe
Yield 24 large rolls
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
1 teaspoon salt
6+ cups flour
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
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).