Cinnabon Rolls
It is Flashback Friday and a recipe that is a family favorite and always requested at a family get-together. It was shared by a friend from South Dakota several years ago.
Ingredients:
1 package Vanilla pudding made according to directions using 1 1/2 cups milk instead of 2 cups.
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1/2 cup warm water
2 Tablespoons sugar
2 packages yeast
1/2 cup butter, melted and cooled
1 teaspoon salt
2 eggs
6 cups flour
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Filling
1/2 cup soft butter
2 cups brown sugar
4 teaspoons cinnamon
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Directions:
In a large bowl prepare pudding according to directions. In another bowl combine water yeast and sugar. Stir until well mixed and set aside. Add butter, salt and eggs, mix well. Add yeast mixture and blend; combine pudding into mixture. Gradually add flour, knead until smooth. Place in a greased bowl, cover and let rise until doubled. Punch down and let rise again. Roll out on floured surface to a 34" wide x 21" high in size. (I apply a film of butter to my rolling pin and dust with flour.)
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In a bowl mix the cinnamon and brown sugar together. Spread soft butter over surface, leaving an one inch margin top and bottom. Sprinkle surface with brown sugar mixture. Roll up very tightly. Cut at two inch intervals with a sharp knife. Place on a lightly greased cookie sheet 2" apart. Cover and let rise again until doubled. Bake at 350 for 15 to 20 minutes. Remove from oven when the rolls start to turn golden. Do not over bake. Frost warm with frosting.
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Cream Cheese Frosting:
8 ounces cream cheese
1 teaspoon vanilla
1 Tablespoon milk
1/2 cup butter
3 cups powdered sugar
Mix ingredients until smooth.
12 comments:
Where does the vanilla pudding come into play. No where in the direction mentioned vanilla pudding,.
I am sorry I omitted that. I have edited the recipe to make that correction. I am sure you will enjoy this recipe as our family really looks forward to it when I make them.
Can't wait to try it this weekend, one question though how long do I let the kneaded mixture rise prior to rolling?
Hi Anonymous;
The directions say until the dough has doubled in size or volume. Some yeasts are fresher and are more potent. The time is dependent on your yeast. Also the sugar in the pudding will help to proof the yeast and get the action going. Put your bowl of dough in a warm place covered with a towel or plastic wrap, maybe a sunlit window or oven but don't forget it. The first rising takes the longest, maybe 45 minutes to 1 hour. Email me if you have any other questions.
To Anonymous;
The rising of the dough is what makes the dough light and tender. Don't shorten the time it takes to double.
Thank you so much for the recipe, I just made them and they are better than the store bought I'll make sure to let everyone know where I got it from!
I am convinced anything homemade is better than store bought when it comes to food. I believe the effort is worth the end product and thank you that you agree with me. Thank you got visiting the blog but mostly thank you for the posting. It is nice to share the recipes.
The cinnamon buns are fantastic. I would like to know if I can refridgerate the dough before I roll it out? The dough didn't hold its shape enough. Great recipe though. Thanks.
Refrigerating the dough will only slow down the rising from the yeast. You need to decrease the liquid or use a bread flour which has a higher gluten content. My suggestion is to reduce liquid by 1/4 cup and try that first. I would play with the liquid and figure out what works best. Remember altitude also has something to do with rising. Since I do not know who you are or where you are writing from, I can only say there are many variables.
Another thought I had is, did you alow you dough to more than double in bulk with the first rising? If you allow to much gas to develop from the yeast, your dough becomes too light and displays large bubbles in the dough. That could be a cause of your dough not holding its shape. Try reducing liquid as I think that will serve your problem best.
Do you use instant vanilla pudding or the cooked variety? Recipe sounds delicious and I cannot wait to try it!
I use instant. The sugar in the pudding is used to activate the yeast. Do not use a sugar free pudding.
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