Recipe: Cinnamon Rolls

CINNAMON ROLLS

1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.

In large bowl, mix pudding according to package instructions with milk. To this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes. Bake in a preheated 350 oven until golden brown in color, about 15-20 minutes. Frost rolls while still warm.

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CREAM CHEESE FROSTING:

1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the very warm rolls. Enjoy!