Cinnamon rolls
Rolls:
½ cups Warm Water
2 Tablespoons Active Dry Yeast
2 Tablespoons Sugar
1 package (3 1/2 Oz.) Instant Vanilla Pudding
2 cups milk
½ cups Butter
1 teaspoon Salt
2 Eggs
6 cups Bread Flour
Filling:
1/2 cup Butter, Room Temperature
2 cups Brown Sugar
2 Tablespoons Cinnamon
Frosting: (this is the same frosting I use in the homemade oreos, with a little milk added)
8 oz. cream cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
3 cups Powdered Sugar
Milk, Cream, or Half and Half to dampen (about 2 Tablespoons)
In a small bowl, mix together the warm water, the yeast, and the sugar. Set aside.
In a microwave safe/glass measuring container, add your milk and then your butter. Place in microwave for 1-2 minutes until milk is at room temperature/warm and the butter is softened.. Pour this mixture into a mixing bowl. Add the vanilla pudding and salt. Mix together well. Add the yeast mixture and the eggs, mix again. Gradually add flour, you want the dough to be soft. Knead until smooth.
Cover dough and let it rise until doubled, like it is here.
Punch dough down and divide in half. Roll out each half into a 17x10 rectangle.
Spread each rectangle with 1/4 cup butter and half of the cinnamon sugar mixture.
Roll each rectangle up from the long-length side as tightly as you can. (so start rolling up from one of the 17 inch sides, NOT the 10 inch smaller width.)
Then take a sharp knife and make about 12-14 marks on each roll of your dough as evenly as you can.
Cover and let rise until doubled, or see note **above about putting in the fridge or freezer.
Bake at 350 for 14-15 minutes.
While rolls are baking, make frosting. Beat together cream cheese and butter, add vanilla. Mix in powdered sugar and thin with some milk or cream. Spread on warm rolls.
½ cups Warm Water
2 Tablespoons Active Dry Yeast
2 Tablespoons Sugar
1 package (3 1/2 Oz.) Instant Vanilla Pudding
2 cups milk
½ cups Butter
1 teaspoon Salt
2 Eggs
6 cups Bread Flour
Filling:
1/2 cup Butter, Room Temperature
2 cups Brown Sugar
2 Tablespoons Cinnamon
Frosting: (this is the same frosting I use in the homemade oreos, with a little milk added)
8 oz. cream cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
3 cups Powdered Sugar
Milk, Cream, or Half and Half to dampen (about 2 Tablespoons)
In a small bowl, mix together the warm water, the yeast, and the sugar. Set aside.
In a microwave safe/glass measuring container, add your milk and then your butter. Place in microwave for 1-2 minutes until milk is at room temperature/warm and the butter is softened.. Pour this mixture into a mixing bowl. Add the vanilla pudding and salt. Mix together well. Add the yeast mixture and the eggs, mix again. Gradually add flour, you want the dough to be soft. Knead until smooth.
Cover dough and let it rise until doubled, like it is here.
Punch dough down and divide in half. Roll out each half into a 17x10 rectangle.
Spread each rectangle with 1/4 cup butter and half of the cinnamon sugar mixture.
Roll each rectangle up from the long-length side as tightly as you can. (so start rolling up from one of the 17 inch sides, NOT the 10 inch smaller width.)
Then take a sharp knife and make about 12-14 marks on each roll of your dough as evenly as you can.
Cover and let rise until doubled, or see note **above about putting in the fridge or freezer.
Bake at 350 for 14-15 minutes.
While rolls are baking, make frosting. Beat together cream cheese and butter, add vanilla. Mix in powdered sugar and thin with some milk or cream. Spread on warm rolls.