Monday, March 12, 2012



*My most requested food I make is cinnamon rolls. I had a recipe. A VERY good recipe. Everyone loved it. I never went looking for a new one.Until I found this recipe on pinterest using vanilla pudding in the dough. I wanted to find out what it would do so I followed the recipe, (icing as well) and they turned out amazing. AMAZING. They cooked perfectly. Usually I have some problems baking making sure they aren't over baked, underbaked.. etc...
These baked up perfectly. 350' 18 minutes. My other recipe has been laid to rest. I will keep it up in case anybody does want to try it. It did do me well for several years.

**I used maple icing on the above pictured but I did make the cream cheese icing as well. I always make a double batch since most people's favorite is extra icing.

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Cream Cheese Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

Pioneer Woman Maple Frosting:
1 bag Powdered Sugar
4 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In 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 overflour 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 floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls. Makes about 24 very large rolls.

Cream Cheese Frosting:
Combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

Maple Frosting:

In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).

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