Friday, May 1, 2009
I got this recipe some time ago from my Aunt Rebecca, and it is definitely one of those you will treasure! This cinnamon rolls are very easy to make, but I have to warn you, it takes a long time to get to the final product. You have to plan this with several hours in advance. Also, this recipe yields between 20 and 24 BIG rolls, depending on how thick you slice them.
Get your whisks ready, here we go!
- For the dough
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup butter (melted)
1 teas. salt
6 cups flour
- For the Filling:
2 cups packed brown sugar
4 teas. cinnamon
2 sticks soft butter
- For the Frosting:
8 oz cream cheese
1/2 cup butter
1 teas. vanilla
3 cups confectioner's sugar
2 Tbl. milk
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 margarine, eggs 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 let rise again. Then roll out on floured board to 34 x 21" size. Take the soft butter and spread over surface.
In bowl, mix the brown sugar and 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 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.