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| Cinnamon Buns |
Ingredients
Rolls:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. package vanilla pudding mix
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon salt
6 cups flour
1 cup unsalted butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
Cream Cheese Frosting:
8 oz cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
3 cups confectioner's sugar
1 tablespoon milk
Method
For the frosting:
Mix all ingredients until smooth.
For the rolls:
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
butter, 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.
Roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over
surface. In bowl, mix 2 cups brown sugar and 4 teaspoons 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. DO NOT OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Rolls:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. package vanilla pudding mix
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon salt
6 cups flour
1 cup unsalted butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
Cream Cheese Frosting:
8 oz cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
3 cups confectioner's sugar
1 tablespoon milk
Method
For the frosting:
Mix all ingredients until smooth.
For the rolls:
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
butter, 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.
Roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over
surface. In bowl, mix 2 cups brown sugar and 4 teaspoons 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. DO NOT OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.