Cinnamon Rolls

Wasn't Conference great? Well here are some cinnamon rolls I made Saturday evening during the Priesthood session. I got the recipe from My Kitchen Cafe and had been wanting to try it. It was everything I had hoped! They were so delicious. I just ate another one warmed up in the microwave a minute ago. Here's a picture of them before rising the 2nd time -- Just thought they were pretty, and maybe I was kind of surprised that I didn't goof these up.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Rolls:

½ cup warm water

2 Tbsp active dry yeast

2 Tbsp sugar

3 ½ ounce package instant vanilla pudding

½ C. butter, melted

2 eggs

1 tsp salt

6+ C. flour

Filling:

1 C. butter, softened to room temperature

2 C. brown sugar

4 tsp cinnamon

Frosting:

8 ounces cream cheese

½ C. butter, softened to room temp

1 tsp vanilla

3 C. confectioner’s sugar

2-3 tablespoons milk

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 with 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). Makes about 24 very large rolls.