Cinnamon Rolls worth its weight in dough

This recipe is supposedly originated at a certain mouse dominated corporation that will remain nameless. Regardless of it's origin it is a new favorite of mine for sure. The recipe caught my eye when I seen that it had something not generally associated with cinnamon rolls, vanilla pudding mix. I thought how weird? But tried it and it is the softest tastiest homemade cinnamon rolls I have come across, and they will definitely make you rethink purchasing those cans of pre-made rolls in the cold section. So start preheating that oven this time of the year is the perfect time to get baking for the family.

Cinnamon Rolls

• 1/2 cup warm water
• 2 packets yeast
• 2 tbsp. sugar
• 1 box (small box) instant vanilla pudding
• 2 cups milk
• 1 stick unsalted butter
• 2 large eggs beaten
• 1 teaspoon salt
• 8 cups (all purpose) flour

Mix yeast, water and sugar together and let sit for a few minutes or until it starts to bubble. While it is sitting mix together your milk and butter in a saucepan and warm just until all the butter is melted then turn off heat and slowly stir in the two eggs. Mix yeast mixture and milk mixture together with the box of vanilla pudding and then add salt and flour all at once.  once it is thoroughly mixed cover with seran wrap and a towel and let sit until doubled in volume and then punch down dough. Let rise again, and then punch down dough and roll out on floured surface. This recipe makes 16 giant cinnamon rolls so when you roll the dough out it will be huge. Here is a picture of how mine looked when it was rolled out.

 

 

Filling:

• 2 sticks of unsalted butter (melted)
• 2 cups brown sugar
• 2 tbsp. cinnamon

Mix together sugar and cinnamon in a bowl. After butter is melted brush onto dough  and then sprinkle the sugar mixture onto the dough like in the picture above (you don't have to use all the butter I do not and it turns out great, I use some of the melted butter to brush the pans with so that the dough does not stick.)

 

After you are done putting the sugar over your dough, you simple start on the long side and start rolling the dough into a giant log. Make sure that you brush the flour off as you go along so that your dough will stick together. When you are done rolling and you have you super sized cinna-log, you can start cutting it into rolls. A serrated knife works best for cutting these 2 inch thick rolls. 

 

Now it is time for them to rise again but this time in the pan, when they are doubled put them into your oven at 350 for about twenty minutes or until golden on top. While the rolls are in the oven you can work on your frosting.

 

Before rising (roughly half sheet size pan)

After rising

 

 

Frosting:

 

• 8 oz cream cheese (room temperature)
• 1 stick unsalted butter (room temperature)
• 1 teaspoon vanilla
• 3 cups powdered sugar

 

Simply mix all the ingredients together with a whisk attachment , the longer you beat the mixture the whiter and fluffier the frosting. If you find your frosting a little on the thick side you can add a tablespoon or so of milk but I like the frosting thick so it does not soak into the rolls too much. Make sure to apply the frosting liberally because it makes plenty. This recipe does not freezes fine but I will say that in my experience with it the yeast flavor in the dough is enhanced by freezing somehow so take this into consideration if you do decide to make these as a freezer meal. You can also freeze the frosting rather well in ziplocs or in vacuum bags like I did.  Happy HOMEsteading.