The Humpherys Family

Vanilla Pudding Cinnamon Rolls

Recipe Added:  11/20/2011
˝ cup warm water
2 Tbsp active dry yeast
2 Tbsp sugar
3 ˝ oz pkg instant vanilla pudding
˝ cup butter, melted
2 eggs
1 tsp salt
6+ cups flour
 Filling
1 cup butter, softened
2 cups brown sugar
4 tsp cinnamon
 
Frosting
8 oz cream cheese
˝ cup butter, softened
1 tsp vanilla
3 cups powdered sugar
2-3 Tbsp milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to pkg directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Roll out on floured board to 34 x 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut bench scraper or serrated knife.

Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake 350F 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Notes
To Freeze  After shaping rolls and placing on baking sheet, cover with lightly greased plastic wrap and a layer of tin foil. Store in freezer. The night before you want to serve them take out rolls and put in refrigerator to thaw. Remove about 8-9 hours and let 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).
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