MALL STYLE CINNAMON ROLLS
C'est si bon, Cinnamon Rolls is more like it. vanilla pudding in the mix makes these exceptionally tender.
Provided by Dancer
Categories Breads
Time 40m
Yield 20 very large rolls
Number Of Ingredients 16
Steps:
- In a small bowl, hand whisk the water and the yeast and let stand 2 to 3 minutes.
- In the mixing bowl of an electric mixer, prepare pudding according to package directions.
- Add butter, eggs, salt and mix well.
- Add yeast mixture.
- Blend and gradually add the flour, kneading on slowest speed of mixer, until dough is smooth (8 to 10 minutes).
- Insert the bowl into a large plastic bag and let dough rise until doubled (45-60 minutes).
- Gentle deflate dough in the bowl and shape into a ball, and let rise again.
- Gently turn out onto a lightly floured board.
- Then roll out on floured board to approximately 30" x 20".
- Take 1 cup soft butter and spread over surface.
- In bowl, mix 2 cups brown sugar and the cinnamon.
- Sprinkle over top.
- Roll up very tightly.
- With knife, put a notch every 2".
- Cut rolls with dental floss or a sharp knife.
- Place rolls on a lightly greased cookie sheet (2 inches apart).
- Lightly press down on each roll.
- Cover and let rise until doubled.
- Bake at 350 degrees for 15 to 20 minutes.
- Remove rolls when they start to turn golden.
- For Cream Cheese Frosting, combine all ingredients with a whisk, in a medium bowl, until smooth and soft.
- Frost buns while they are still warm.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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