WhipperDish: Cinnamon Rolls

There’s nothing more enticing than being tickled by the scent of steaming, buttery cinnamon wafting through your home. Either waking to it’s goodness, or at the close of the day, it takes willpower of steel to reject this sinful temptation.

Cinnamon Rolls

½ c. warm water
2 pkg. dry yeast
2 Tbsp. sugar
1 (3½ oz.) pkg. instant vanilla pudding
½ c. margarine or butter, melted
2 eggs, beaten
1 tsp. salt
8 c. flour

Filling:

½ c. margarine or butter, melted
1 c. brown sugar
1 c. while sugar
¼ c. flour
1 ½ Tbsp. cinnamon

Frosting:

8 oz. cream cheese, softened
½ c. margarine or butter, softened
1 tsp. vanilla
3 c. powdered sugar
About 1 Tbsp. milk (just enough to fluff frosting)

Directions:

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

In a large bowl, prepare pudding mix according to directions. Add margarine, eggs, and salt. Mix well, then add the yeast mixture. Blend. Gradually add flour and knead until smooth.

Place in a large, greased bowl. Cover and let rise until doubled. Punch down and allow to rise again. Roll out on a lightly floured surface to about 34x21 inch size.

Melt butter for filling and brush on rolled dough. Mix sugars, flour, and cinnamon together and sprinkle over buttered dough. Roll dough up tightly. With a knife, put a notch along the roll every 1 to 2 inches. Use thread or a sharp knife to cut roll. Place on greased baking sheet about 1 to 2 inches apart. Cover and let rise until doubled. Bake at 350 for 15-20 min. Remove when golden brown. *If the rolls start to brown too quickly on top or the edges, cover loosely with foil to continue baking until the middle seems done. Frost while still warm.

Note: You can make these the night before. Prepare recipe and allow to rise once. Punch down and cover, putting in the refrigerator overnight to slowly rise. In the morning roll out dough and finish. They also freeze well once they’ve been baked. Warm in the microwave.