Vanilla Cinnamon Rolls
"From Taste of Home October/November 2007. These are fabulous and easy to make. The dough is really soft but easy so don't panic. This is the special recipe I pull out for the holidays."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Yields:
-
32 rolls
- Serves:
- 32
ingredients
- 2 cups cold milk
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 2 (1/4 ounce) packages each active dry yeast
- 1⁄2 cup warm water (110 to 115)
- 1⁄2 cup butter, melted
- 2 tablespoons butter, melted
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 cups all-purpose flour
- 1⁄2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- frosting
- 1 cup packed brown sugar
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup butter, cubed
- 2 cups confectioners' sugar
directions
- In a bowl, whisk milk and pudding mix for 2 minutes; set aside.
- In a large mixing bowl, dissolve yeast in warm water. I like to let it get nice and frothy.
- Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes.
- Add pudding; beat until smooth.
- Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smoothe and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18-inch x 11-inch rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
- Roll up jelly-roll style, starting with long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 12x9x2 inch baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350 for 20-25 minutes or until golden brown.
- Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost rolls. Serve Warm.
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Reviews
-
The rolls are very moist and the dough has great flavor. I use room temp. unsalted, sweet cream butter and rub it on the dough then sprinkle the brown sugar & cinnamon on. I increased the following as well: 2 cups brown sugar, 3 TB cinnamon to mix and sprinkle on the dough. I saw this recipe last year in the magazine but managed to loose it. I couldn't find a copy of it again until last weekend. My family and coworkers love these rolls.
RECIPE SUBMITTED BY
My mom was a genius in the kitchen. I know she was my mom and so I'm probably slightly biased here, but it's the truth. In college I would call her and give her the contents of my fridge and she'd tell me all the things I could make - all of which were delicious. Which is saying something considering the ingredients usually consisted of tuna and ramen noodles. Unfortunately, she passed before I was able to really learn all her great recipes. Granted, I can knead dough better than most people in my family after years watching her, but I never really learned how to cook. More than that I never really thought I enjoyed cooking because I mistook her trying to teach me how to do it for her nagging at me for not doing it the right way. So, now I'm learning the joys of cooking and trying to hear mom's voice teaching me how to fold and not stir or whip but not beat.
