Can’t-Eat-Just-One Cinnamon Rolls



_ Ingredients

1 tablespoon sugar

1 package (1/4 ounce) active dry yeast

1 cup 2% milk

1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)

1/4 cup warm water (110° to 115°)

1 large egg

1/4 cup butter, melted

3 to 3-1/2 cups all-purpose flour

1 teaspoon salt

FILLING:

1 tablespoon ground cinnamon

1/4 cup butter, melted

3/4 cup sugar


FROSTING:

1-1/2 to 1-3/4 cups confectioners' sugar

2 teaspoons vanilla extract

1/2 cup butter, softened

1 teaspoon water

_ Directions

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water.

In a large bowl, beat milk and pudding mix on low speed 1 minute. Let

stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast

mixture and 2 cups flour; beat on medium 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.

or filling, in a small bowl, mix sugar and cinnamon. Punch down

 dough; divide in half. Turn one portion of dough onto a lightly floured

surface; roll into an 18x10-in. rectangle. Brush with half of the melted

 butter to within 1/4 in. of edges; sprinkle with half of the sugar

mixture. Roll up jelly-roll style, starting with a long side; pinch seam to

seal. Cut into 12 slices. Repeat with remaining dough and filling

ingredients.

Place all slices in a greased 13x9-in. baking pan, cut side down. Cover

with a kitchen towel; let rise in a warm place until almost doubled,

about 45 minutes. Preheat oven to 350°.

Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.

For frosting, in a small bowl, beat butter until creamy. Beat in vanilla,

water and enough confectioners' sugar to reach desired consistency.

Spread over warm rolls. Serve warm.

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