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1 pkg. active dry yeast 1/4 cup warm water 1/2 tbsp. granulated sugar 1/2 pkg. (3 1/2 oz.) instant vanilla pudding mix 1 cup whole milk 1 egg, beaten 1/4 cup melted butter 4 cups all-purpose flour 1/2 tsp. salt 1/2 cup softened butter 1 cup dark brown sugar 4 tsp. good quality cinnamon In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In a large bowl, make pudding mix according to package directions. Add butter, egg, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic (dough hook works well with this dough). Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its larger dimension. Spread 1/2 cup softened butter over surface. Mix cinnamon and brown sugar together, and spread evenly over buttered surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. Slice at 1 1/4 inch intervals. Place on greased baking pan, about 2 inches apart. Cover and let rise until double again. Bake at 350° for 15-20 minutes. Remove as soon as they turn golden. DO NOT OVERCOOK. Frost warm rolls with Cream Cheese Frosting. Cream Cheese Frosting 1 8 oz. package cream cheese, softened 1/2 cup softened butter 1 tsp. vanilla 1 box confectioners sugar 1 tbsp. milk Cream butter and cream cheese until fluffy. Add vanilla and milk and beat well. Add confectioners sugar and blend well. Spread on warm rolls. < |
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