I was making a batch of these today and realized that I’ve never gotten around to sharing the recipe! I’ve had the pictures just waiting to be posted, along with a backlog of recipes. I seriously need a personal assistant to take care of half of my work load (can I get an amen from about 99% of you?!) Between managing a home, 2 kids, homeschooling, therapy for my daughter, blah, errands, blah, church, blah, you get the picture. Amelia has decided that she does not need to sleep after about 2 a.m. anymore, so let’s just say I’m a LITTLE tired. So what do I do? Make cinnamon rolls of course!
There is something about baking that makes me feel more relaxed. It’s also a great activity to do with kids. It teaches math, patience, and best of all, it means you’re spending time together. I hope you’ll take the time to have a family night tonight and make a batch up of something together.
PUDDING CINNAMON ROLLS
Source: Mel’s Kitchen Cafe
1/2 c warm water
2 T active dry yeast
2 T sugar
3 1/2 oz package instant vanilla pudding
1/2 cup butter, melted
1 tsp salt
6+ cups flour
1 c butter, room temperature
2 c brown sugar
4 tsp cinnamon
8 oz cream cheese
1/2 c butter, room temperature
1 tsp vanilla
3 c confectioner’s sugar
2-3 T milk
Combine water, yeast, and sugar in a medium bowl. Stir to dissolve and set aside.
In your mixer bowl, prepare pudding according to package directions.
Add butter, eggs, and salt. Mix well, then add yeast mixture. Mix briefly.
Add flour gradually, knead until smooth. (This is a sticky dough, don’t be tempted to overflour).
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Roll out on a floured surface to about 34 by 21 inches.
Mix butter, brown sugar, and cinnamon together, spread on dough.
Roll up tightly, rolling on the long side.
Cut every 1 1/2 inches using a serrated knife or thread. NOTE: I like to cut the log in half, then cut each half into 12 rolls.(You should get 24 rolls)
(To use thread or dental floss, work the middle of a strand of thread under dough roll, then cross over on the top, pulling until thread goes all the way through.)
Place on a lightly greased cookie sheet about 1 inch apart.
(NOTE: I sometimes fit them closely on 1 large cookie sheet – just be careful or they can raise over the edge!, or you can put them on 2 cookie sheets and spread them out).
Cover and let rise until doubled in size. Bake at 350 degrees for about 15 to 20 minutes.
Remove when they are golden, don’t overbake.
To make frosting, mix butter and cream cheese together, add vanilla and sugar, mix well, then add milk for spreading consistency. Frost while warm. Makes 24.