Tuesday, March 13, 2012

Vanilla Pudding Cinnamon Rolls

Warning!! If you are on a diet... do not make these, don't even come close. I came across this recipe, and had to try them. I got the recipe here at Mel's Kitchen Cafe - there are a whole lot of recipes I want to try there. They all look so delicious!

These rolls were so soft, so flavorful, and so finger-licking good.

Vanilla Pudding Cinnamon Rolls
1/2 cup warm water
2 Tbsp. active dry yeast
2 Tbsp. sugar
3 1/2 oz. package instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 tsp. salt
6 + cups flour

Cinnamon Filling:
1/2 cup butter, softened
2 cups brown sugar
4 tsp. cinnamon

Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup butter, softened
1 tsp. vanilla
3 cups of confectioner's sugar
2-3 Tbsp. milk

- In a small bowl combine the warm water, yeast and sugar. Let it sit until it gets bubble (about 5 minutes). 
- In a large bowl make the instant vanilla pudding according to package directions. Add in the melted butter, eggs and salt. Mix well. 
- Mix in the yeast mixture. 
- Slowly add in the flour. (I used my kitchen aid mixer as I added in 6 cups of flour. But then I put the dough on a floured surface and used my hands to knead almost entire extra cup of flour. You do not want to over-flour the dough, but you always want it to be smooth and not too sticky. 
- Grease a large bowl, and put in your ball of dough. Cover with a clean towel and let the dough double in size. Depending on the temperature of your kitchen this may take up to an hour. 
- While your dough is rising, in a small bowl combine your brown sugar and cinnamon for the filling. 
- Roll out on a greased surface to about a 2' x 3' rectangle. 
- Spread out your room temperature butter over the entire surface of the dough. 
- Sprinkle your sugar and cinnamon mixture over the dough. 
- Roll the dough very tightly towards you. 
- Either use a piece of fine string (floss, etc.) or a sharp serrated knife to cut about every 1 1/2 inches. Depending on the size of your rolls you should have about 2 dozen rolls. 
- Place on a lightly greased sheet about an inch or so apart. 
- Cover and let them double in size again. (They will also expand while they cook, so don't let them rise too long)
- Bake at 350 degrees for 15-20 minutes or until they turn a light golden brown. 

While the rolls are baking make your yummy frosting. Use a mixer to combine your cream cheese, vanilla and butter (make sure the butter is room temperature - if it's too cold then it'll be lumpy). Slowly add in your confectioner's sugar.  Add milk for your desired consistency. Make sure to frost them while they're warm. 


1 comment:

  1. I LOVE these rolls- they're a holiday favorite at my house!! Did you by chance get the recipe from Mels?? Her website is my FAV!!!