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Category: Desserts
Prep Time: Cook Time: Total Time:
DOUGH:
1/4 cup warm water
1 Tbsp yeast
1 cup milk--room temperature
1 large egg--beaten
1/4 cup butter--softened
1 Tbsp sugar
1/2 tsp salt
4 cup all purpose flour
1/2 pkg instant vanilla pudding mix
FILLING:
1 cup brown sugar--packed
1 Tbsp cinnamon
1/4 cup butter--softened
CREAM CHEESE FROSTING:
1/2 tsp cinnamon
4 oz cream cheese--softened
1/4 cup butter--softened
1/4 tsp vanilla
1/2 Tbsp milk
1.5 cup powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling. On a lightly floured surface roll the dough out to an 18" x 30" rectangle. Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread (un-minted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
place rolls into ungreased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double in size, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 F for 15-20 minutes, or until golden brown. In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
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Cinnamon Rolls
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Category: Desserts
Prep Time: Cook Time: Total Time:
DOUGH:
1/4 cup warm water
1 Tbsp yeast
1 cup milk--room temperature
1 large egg--beaten
1/4 cup butter--softened
1 Tbsp sugar
1/2 tsp salt
4 cup all purpose flour
1/2 pkg instant vanilla pudding mix
FILLING:
1 cup brown sugar--packed
1 Tbsp cinnamon
1/4 cup butter--softened
CREAM CHEESE FROSTING:
1/2 tsp cinnamon
4 oz cream cheese--softened
1/4 cup butter--softened
1/4 tsp vanilla
1/2 Tbsp milk
1.5 cup powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling. On a lightly floured surface roll the dough out to an 18" x 30" rectangle. Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread (un-minted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
place rolls into ungreased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double in size, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 F for 15-20 minutes, or until golden brown. In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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