PUDDING CINNAMON ROLLS

Source: My Stained Apron, originally adapted from Mel's Kitchen Cafe

 

ROLLS:

1/2 c warm water

2 T active dry yeast

2 T sugar

3 1/2 oz package instant vanilla pudding

1/2 cup butter, melted

2 eggs

1 tsp salt

6+ cups flour

 

FILLING:

1 c butter, room temperature

2 c brown sugar

4 tsp cinnamon

 

FROSTING:

8 oz cream cheese

1/2 c butter, room temperature

1 tsp vanilla

3 c confectioner's sugar

2-3 T milk

 

Combine water, yeast, and sugar in a medium bowl.  Stir to dissolve and set aside.

In your mixer bowl, prepare pudding according to package directions.

Add butter, eggs, and salt.  Mix well, then add yeast mixture. Mix briefly.

Add flour gradually, knead until smooth. (This is a sticky dough, don't be tempted to overflour).

Place in a greased bowl, cover, and let rise until doubled, about 1 hour.

Roll out on a floured surface to about 34 by 21 inches.  Mix butter, brown sugar, and cinnamon together, spread on dough. Roll up tightly, rolling on the long side.

Cut every 1 1/2 inches using a serrated knife or thread. NOTE: I like to cut the log in half, then cut each half into 12 rolls.(You should get 24 rolls)

Place on a lightly greased cookie sheet about 1 inch apart.

 (NOTE: I sometimes fit them closely on 1 large cookie sheet - just be careful or they can raise over the edge!, or you can put them on 2 cookie sheets and spread them out).

Cover and let rise until doubled in size.  Bake at 350 degrees for about 15 to 20 minutes.

Remove when they are golden, don't overbake.

To make frosting, mix butter and cream cheese together, add vanilla and sugar, mix well, then add milk for spreading consistency.  Frost while warm.  Makes 24.