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| RICH CINNAMON ROLLS |
Ingredients for Rich Cinnamon Rolls (20 servings)
* 1/2 cup warm water (105− to 110−degrees)
* 2 pkgs active dry yeast (2 scant TBS)
* 2 TBS granulated sugar
* 3 1/2−oz pkg instant vanilla pudding
* 1/2 cup butter, melted
* 2 eggs, beaten
* 1 tsp salt
* 8 cups all−purpose flour
* 1 cup butter, melted
Topping:
* 2 cups brown sugar, firmly packed
* 4 tsp cinnamon
Cream Cheese Frosting:
* 8 oz pkg cream cheese, softened
* Raisins
* 1/2 cup butter, softened
* 1 tsp vanilla
* 3 cups powdered sugar
* 1 TBS milk
How to Bake Rich Cinnamon Rolls
1. In small bowl, combine water, yeast and sugar.
2. Stir until dissolved. Set aside.
3. In large bowl, make pudding mix according to package directions.
4. Add butter, eggs and salt; mix well. Add the yeast mixture; blend.
5. Gradually add flour and knead until smooth, adding "sprinkles" of flour as needed to control stickiness.
6. Once the dough is no longer sticky and is soft and silky feeling (like as baby's behind), the
dough is ready.
7. Place in very large greased bowl.
8. Cover and let rise until double in bulk (about 1 hour).
9. Punch down and let rise again (about 45 minutes).
10. On a lightly floured surface, roll out to a 34" x 21" rectangle.
11. Spread 1 cup of melted butter over surface.
12. In small bowl, mix brown sugar and cinnamon together. (topping)
13. Sprinkle all over top of surface. Roll up very tightly.
14. With a knife, put a notch every 2 inches.
15. With string or thread, place under roll by notch and criss−cross over to cut roll.
16. Place on greased baking pan, 2−inches apart.
17. Lightly press rolls down with your hands.
18. Cover and let rise until double again.
19. Bake at 350−degrees for 15 to 20 minutes.
20. Take them out when they just start to turn golden.
21. Don't over−bake! Frost warm rolls with Cream Cheese Frosting.
22. Rolls are best when served warm.
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