Yesterday was one of the first chilly days we have had since our 90 degree heat streak. After a busy morning my afternoon was wide open. The hubs and Sophia ended up falling asleep on the couch while watching football, so I decided to whip up a batch of cinnamon rolls.
Typically I am super antsy when I'm baking and get really impatient when it comes to letting the dough sit and rise. But since my daughter was napping so well, I took the time to clean out my dresser and closet! Yes! And I caught up on the past two episodes of "Duck Dynasty". Wednesdays seem to be my 8:30 bedtime lately. I don't know why...
Anyway, these are delicious! I found the recipe on a clipped out magazine page tucked inside a cookbook. So I don't know where it comes from originally. But it is so good! Even the hubs loves them (he took 4 to work this morning).
These will bake up and fill a 9x13 baking dish beautifully.
I had everything on hand to make these, and they don't really take a whole lot to throw together. I mixed them by hand, and honestly, I didn't knead the dough all that well...but they still turned out scrumptious!
I mean, look how delicious they look before they are even frosted:
Vanilla Pudding Cinnamon Rolls
1 cup milk
1/2 cup boiling water
1/4 cup butter, melted
1 egg, beaten
1 tablespoon sugar
2 1/2 teaspoons active dry yeast
1 teaspoon salt
4 cups flour (all-purpose)
1 (3.4oz) package instant vanilla pudding mix, unprepared (the no-cook kind)
1/2 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
4oz cream cheese, softened
1/4 cup butter
1 1/2 cups powdered sugar
2 teaspoons milk
In a large mixing bowl whisk together the milk and boiling water.
Add the butter and the beaten egg.
Whisk in the sugar and the yeast.
Mix in the salt and 1 cup of the flour.
Add 2 cups of the flour and the package of vanilla pudding mix.
Stir well using a wooden spoon.
Mix in as much of the remaining cup of flour as you can.
Knead the dough for 10 minutes and place back in the large bowl.
Butter the top of the dough, cover with a clean dry kitchen towel and set in a warm spot to rise for 1 hour.
The dough should double.
Punch the dough down.
Roll the dough out on a lightly floured surface into a large rectangle.
In a small mixing bowl combine the 1/2 cup butter, brown sugar and cinnamon.
Heat in the microwave for about 20 seconds to get it into an easily spreadable consistency.
Spread evenly over the rolled out dough.
Starting at the widest end of the dough, roll it into a long tube.
Using a serrated knife slice the dough evenly into 12 portions.
Place in a 9x13 baking dish sprayed with non-stick spray.
Cover with the towel again and let rest about 30 minutes.
Preheat the oven to 350.
Place the cinnamon rolls in the oven and let bake for 20 minutes. The centers should no longer be soft or doughy. It may take 25-30 minutes.
Set the dish on a cooling rack.
In a small bowl combine together the cream cheese, butter, powdered sugar and milk until your desired consistency is reached.
Spread over cinnamon rolls while still warm.
Serve immediately, or store in an airtight container.