Ingredients: |
Ingredients: DOUGH:
1 (.25 oz.) package active dry yeast
1 tablespoon sugar
¼ cup warm water, about 110-115 degrees F
1 cup milk, not skim
⅓ cup instant vanilla pudding mix
1 large egg, room temperature
¼ cup butter, melted
1 teaspoon salt
3 cups all-purpose flour, plus more as needed
FILLING:
¾ cup sugar
1 tablespoon ground cinnamon
¼ cup butter, melted
FROSTING:
½ cup butter, softened
2 teaspoons vanilla extract
1 teaspoon water
1 ½ cups confectioners sugar, plus more to taste
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Directions: |
Directions:Grease a large bowl and 2 separate 9x13-inch baking dishes.
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water.
In the bowl of a stand mixer, beat milk and pudding mix together at low speed for 1 minute. Let the milk mixture stand until it soft sets, about 1 minute.
Add egg, melted butter, salt, the yeast mixture, and 2 cups of flour to the milk mixture. Beat together on medium speed until a smooth mixture forms.
Add more flour until a soft, sticky dough forms.
Flour a kitchen counter or work surface. Turn the dough out onto floured surface and knead 6-8 minutes until smooth and elastic.
Place dough into greased bowl, turning it over so that every part of the surface is greased. Cover the bowl and let it prove about 1 hour in a warm place until it has doubled in size.
While the dough proves, mix the sugar and cinnamon for the filling.
Deflate the dough and divide it in half. Place half the dough on the floured work surface and roll it out into an 18x10-inch rectangle.
Brush top of the dough with half of the melted butter reserved for the filling.
Sprinkle on half of the cinnamon-sugar mixture.
Starting with the long side, roll dough up, creating a spiral of cinnamon sugar in the center. Once rolled, pinch the seam of the dough to close the roll. Cut the roll into 12 slices.
Repeat the filling, rolling, and slicing process with the other half of the dough and filling mixture.
Place all slices into the greased baking dishes, cut side down. They should not be crowded in the pan, as they will grow into each other during the proving stage.
Cover the rolls with a clean kitchen towel and let them rise in a warm place until doubled in size, about 45 minutes.
Preheat oven to 350º. Bake rolls 20-25 minutes until golden brown.
Remove from the oven and let cool on a wire rack.
While rolls cool, in a small bowl, beat the butter reserved for the frosting until creamy.
Beat in vanilla, water, and confectioners sugar. Add in as much confectioners sugar as needed until the desired frosting consistency is achieved; it should be on the thicker side.
While the rolls are still warm, spread frosting over them. |
This recipe for Cinnamon Rolls-Scratch is from