Wednesday, January 21, 2015

Traditional Cinnamon Rolls

I have never strayed from my cinnamon roll recipe ( until last night. I came across a new recipe in the Taste of Home magazine and decided to give it a try. It resembles my usual cinnamon rolls, except it made 24 rolls per pan and used vanilla instant pudding in the dough. I didn't finish these until 10:30 last night, so the pictures aren't that great! 

1 package of yeast
1/4 cup warm water
1 Tablespoon sugar
1 cup milk
1/2 package of vanilla instant pudding (the small box)
1 egg
1/4 cup melted butter
1 tsp salt
3 1/2 cups flour

1/4-1/2 cup sugar
2 tsp cinnamon
1/4 cup butter, softened

3/4 cup powdered sugar
1/4 cup butter, melted
1 tsp. vanilla
1 tsp water

Dissolve the yeast in the warm water and sugar. In a separate bowl, stir the pudding mix and milk together for about a minute. Let it sit for another minute. Then add the egg, butter, salt, the yeast mixture, and 2 cups of flour. 

Add remaining flour and knead for about 8 minutes. Grease the bowl, cover, and let the dough rise for about an hour. 

Punch the dough down and divide in half. Roll out on a floured surface. Spread each half with about 2 Tablespoons of butter. Sprinkle with cinnamon and sugar mixture. Roll the dough jelly-roll (or hot dog) style. Cut each half into 12 equal parts. 

Place each piece cut-side down in a greased 9x13 inch pan. Cover and let rise for another 30-45 minutes. Bake at 350 degrees for about 25 minutes. 

I melted 1/4 cup butter and added 3/4 cup powdered sugar, 1 tsp water, and 1 tsp vanilla. Spread the frosting on the rolls. 

This dough was really soft. Now I am not sure which recipe I like better!