Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6 cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
DIRECTIONS:
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 (you can use a stand mixer for the kneading if you wish). 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.
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 (you can use a stand mixer for the kneading if you wish). 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.
For filling, I take the 1 cup of butter and melt it, then mix in the brown sugar and cinnamon, then spread 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. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake).
The KEY/IMPORTANT part of these cinnamon rolls:
After the CR are done baking, you will see that some of the butter/sugar/cinnamon has oozed out the bottom, that is what we want. As soon as you pull them out, invert them so the ooze can meet it's mate again. It will caramelize the cinnamon roll and make it the best thing you have ever tasted in your whole entire life! Your taste buds will thank you a million fold.
Glaze the warm rolls with frosting, then take a bite, and let your taste buds thank you!
*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).
