Makes about 20 very large rolls
Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk
(You could easily cut this in half and still have plenty!)
Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon
Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth. Place in a greased bowl and let rise until doubled.
Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon
Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth. Place in a greased bowl and let rise until doubled.
Punch down dough and let rise again. Roll out on floured board to 34x21 inches.
Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.
Cinnamon Rolls (Version 2)
Prep Time 1 hour 30 minutes
Cook Time 30 Minutes
Cook Time 30 Minutes
Total Time 2 hours
Servings 24 rolls
Ingredients
8 cups flour (7-8 cups)
1 cup powdered milk
1 cup instant mashed potato flakes
1 cup sugar
2 tsp salt
2 eggs
1/2 cup butter, melted
3 1/2 cup warm water, divided
2 Tbsp yeast
2 Tbsp butter, melted, for brushing on dough
Filling
1/2 cup brown sugar
1/2 cup sugar
1-2 Tbsp cinnamon
Frosting:
1/2 cup butter, softened
3-4 cup powdered sugar
1 tsp vanilla
4-6 Tbsp half and half (enough for the frosting to be spreading consistency)
Instructions
Dough
Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes.
Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt.
Add eggs, butter and yeast mixture.
Add in remaining water and and 5 cups of flour, more flour as needed.
Knead until dough is soft and smooth dough, about 4-5 minutes.
Cover dough and let rise 1 hour.
Divide into 2 pieces.
Roll each piece out to a 18 x 15 rectangle and brush with melted butter
Filling
Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter.
Roll up each rectangle starting with the long edge.
Slice and put on parchment covered pan and let rise for 30-45 minutes.
Bake at 350 for 15-20 minutes or until golden brown.
Let cool slightly and frost.
Frosting
Mix together until a desired consistency is found.
Spread onto warm or cool rolls.
