Wednesday, June 4, 2008
I hope everyone is doing well today. I made cinnamon rolls the other day for the very first time and they turned out really well, I even surprised myself. So I thought I'd share the recipe in case anyone wanted to try them.
Ingredients for the rolls:
-2 cups cold milk
-1 package(3.4 ounces) instant vanilla pudding mix
-2 packages (1/4 ounce each) active dry yeast
-1/2 cup warm water (110 to 115 degrees)
-1/2 cup, plus 2 tablespoons butter, melted divided
-2 tablespoons sugar
-1 teaspoon salt
-6 cups all-purpose flour
-1/2 cup packed brown sugar
-1 teaspoon ground cinnamon
In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. 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 smooth 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-in. x 11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Cover and let rise until doubled about 30 minutes. Bake @ 350 degrees for 20-25 minutes or until golden brown.
Ingredients for frosting(I like to double mine):
-1 cup packed brown sugar
-1/2 cup heavy whipping cream
-1/2 cup butter, cubed
-2 cups confectioners sugar
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. Yield: 32 rolls
Let me know how yours turn out, even better email me a picture.
Recipe from Sherelle Christensen