The Best Cinnamon Rolls
Cinnamon raisin rolls with frosting
½ cup warm water (105-110 degrees)
2 pkgs. Active Dry Yeast, 2 scant Tbsp.
2 tbsp. sugar
1 3.5oz. Pkg. instant vanilla pudding
½ cup butter, melted
2 eggs, beaten
1 tsp. salt
8 cup all-purpose flour
1 cup butter, melted, to be used when putting rolls together
2 cups brown sugar, firmly packed (or your choice of sweetener)
4 tsp. Cinnamon
Cream Cheese Frosting:
1 8oz. cream cheese, softened
½ cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
1 tbsp. milk, just enough to fluff
Combine all ingredients and mix until smooth.
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In the large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding “sprinklings” of flour as needed to control stickiness. Once the dough is no longer sticky and is soft and silky feeling (like as baby’s behind), the dough is ready. Place in very large greased bowl. Cover and let rise until double in bulk (about an hour). Punch down. On a lightly floured surface, roll out to approximately a 34 by 21 rectangle. Spread 1 cup of melted butter over surface (I find this easiest to spread with my fingers.) In small bowl, mix brown sugar and cinnamon together (can add raisins and nuts if desired). Sprinkle all over top of surface. Roll up very tightly. With a knife put a notch every two inches. With a string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut).place on greased baking pan, two inches apart (this allows room for the rolls to raise). Lightly press rolls down with your hands (just a little, it helps to hold them together better.) Cover and let rise until double again. Bake at 350 for 15-20 minutes. Take them out when they are just starting to turn golden. Don’t over bake. Frost warm rolls with cream cheese frosting.
Caramel sticky buns
1 recipe cinnamon rolls (from above)
1 cup butter
1 cup brown sugar
9 tbsp. light corn syrup
1 cup pecans or walnuts, coarsely chopped
In a sauce pan or in your microwave oven, combine butter, brown sugar and corn syrup. Heat and stir until blended. Pour sauce into the bottom of the pan(s) you are using for the rolls. Place unbaked cinnamon rolls on top of the caramel sauce. Cover and let rise until double again (about an hour). Bake at 350 for 15-20 minutes. Take them out when they are just starting to turn golden. Don’t over bake. After removing pans from oven, cover with foil; invert on to cooling rack, cook one minute and remove pan. Cool before serving.
I hope you enjoy these delicious rolls.
Have a happy day full of smiles and laughter!