Vanilla Pudding Cinnamon Rolls

I found a new blog to stalk, and she has some YUMMY stuff going on....like these. I made them and they are dandy, and I am VERY picky about my cinnamon rolls.

so check her out mykitchencafe.blogspot.com


Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
from A. Marilyn

Rolls:
½ cup warm water
2 tablespoons active dry yeast (I used 2 packets rapid rise)
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding ( amd the milk to make it)
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour (took me nearly 8 cups)

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon (I used 1 heaping tablespoon)

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla3 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). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

I love a good cinnamon roll. But I am particular. I do not like them if they are too bready (word?) or too gooey. This lovely little number is tasty. Not too bready, nice amount of filling. And cream cheese icing to boot! I made the dough in my Kitchen-Aid mixer, aka my best kitchen friend, but had to work a little flour in by hand. My kiddies loved spreading the butter and sugar on to the dough. I measured them out and cut them with the serated knife and it went pretty well. I got 25 lucious rolls out of this batch, and have tried not to eat them all. They are tender, flaky and beyond yum. I would totally reccommend making these rolls. Just make sure you have a plan to give some away, you will be tempted to eat them all.

Stolen from mykitchencafe.blogspot.com thanks for sharing!