The BEST Cinnamon Rolls
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THE BEST CINNAMON ROLLS
- ½ cup warm water (105-110 degrees)
- 2 pkgs. Active dry yeast (or 2 scant tablespoons)
- 2 tablespoons sugar
- 1 3.5 oz. Pkg. Instant vanilla pudding (the key!)
- ½ cup butter, melted
- 2 eggs, beaten
- 1 teaspoon salt
- 8 cups all-purpose flour (or combination white/wheat)
- 1 cup butter, melted (to be used when putting rolls together)
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In a large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding sprinkles of flour as needed to control stickiness. Once the dough is no longer sticky and is soft and silky feeling, the dough is ready. Place in a very large greased bowl. Cover and let rise until double in bulk (about 1 hour).
Punch down. On a lightly floured surface, roll out to approximately a 34×21 inch rectangle. Spread 1 cup of melted butter over surface.
FILLING: 2 cups brown sugar, firmly packed and 4 tsp. cinnamon. In a small bowl mix brown sugar and cinnamon (can add raisins and nuts if desired). Sprinkle all over top of surface. Roll up very tightly. With a knife put a notch every two inches. With a string or dental floss, place under toll by notch and criss-cross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2 inches apart (this allows room for the rolls to rise). Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Cover and let rise until double again.
Bake at 350 degrees for 15-20 minutes. Take them out when they are JUST starting to turn golden. DON’T OVER-BAKE! Frost warm rolls with Creamy Roll Frosting (See recipe on next page).
FREEZING: These rolls freeze very nicely. Make according to directions, freezing just before the baking part. When you are ready to cook simply take them out and bake from frozen until done.
Note: These rolls are VERY good! No, this is not one of the really healthy recipes, but remember that homemade is better than store-bought. I included this recipe for those that like a special treat now and then. I know my kids LOVE when I make cinnamon rolls. I don’t do it very often, so it is really special when I do.
CINNAMON ROLL FROSTING
Add to the BOSCH bowl (or other heavy-duty mixer) equipped with wire whips:
- ½ cup butter, softened
- ¼ cup milk
- 1 tsp. vanilla flavoring
- 1 tsp. lemon juice
- 4 cups powdered sugar
Place lid on your Bosch mixer so sugar will not fly out. If you are using another mixer, then add the powdered sugar slowly!
Beat for 3 minutes on speed #3. (or on high)
Frost your warm cinnamon rolls or put in a container in the refrigerator until you are ready to use.
Note: This recipe makes quite a bit of frosting – enough for two pans. So if you don’t want as much frosting, just cut the recipe in half. The frosting can also be made ahead of time and put in the refrigerator. Just make sure you set it out ahead of time so it can warm and soften a little before you want to use it.
