Vanilla Pudding Cinnamon Rolls With Cream Cheese Frosting
- Rolls
- 1/2 cups Warm Water
- 2 Tablespoons Active Dry Yeast
- 2 Tablespoons Sugar
- 1 package (3 1/2 Oz.) Instant Vanilla Pudding
- 1/2 cups Butter, Melted
- 2 whole Eggs
- 1 teaspoon Salt
- 6 cups Flour
- * * * * * *
- Filling
- 1 cup Butter, Room Temperature
- 2 cups Brown Sugar
- 4 teaspoons Cinnamon
- * * * * * *
- FROSTING
- 1/2 cups Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 1 teaspoon Vanilla
- 3 cups Powdered Sugar
- 3 Tablespoons Milk
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In a 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. Do not over-flour the dough! It should be very soft but not sticky.
- Place in a greased bowl. Cover and let rise until doubled. Then roll out on a floured board to 34 x 21 inches in size.
- To prepare the filling, take 1 cup soft butter and spread it over the surface of the dough. In a bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top of the dough.
- Roll dough up very tightly. With a knife, put a notch every 1 1/2 inches. Cut along the notches with thread or a serrated knife. Place pieces on a lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
- Bake at 350 degrees for 15 to 20 minutes. Remove when they start to turn golden (don't over-bake). Frost warm rolls with cream cheese frosting.
- To make the frosting, combine butter and cream cheese; mix well. Add vanilla and sugar and mix again, then add milk for desired consistency.
- Makes about 24 very large rolls.
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Taken from tastykitchen.com/recipes/breads/vanilla-pudding-cinnamon-rolls-with-cream-cheese-frosting/ (may not work)