Sunfloursweets's Blog

10/04/2009

Cinnamon Rolls

Filed under: Uncategorized — sunfloursweets @ 1:20 am

Amazingly yummy!  I promise these will be a favorite of family, friends and co-workers; I took a pan  of these to the office and they were a hit.  While this isn’t one of those 15 minute recipes, it is very much worth the time spent in making these.  When I made these rolls this week, I made two batches.  One of the pans went to work, while the other pan went in my freezer.  After I rolled and cut the rolls, I immediately placed them in my freezer; whenever I am ready for them, I can just lay them out for a few hours and pop them in the oven. 

If you do not like as much brown sugar mixture in the rolls, cut the ingredients in half.  A tip for the frosting- let the rolls cool for about an hour before you frost them.  You can not go wrong with these rolls!  Mmm mmm

Cinnamon Rolls

  • 1/4 c. warm water
  • 1 T. white sugar
  • 1 package active dry yeast
  • 1/4 c. butter, melted
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 c. warm milk
  • 1 egg, room temperature
  • 1/2 t. salt
  • 4 c. bread flour

 

  • 1/3 c. butter, softened
  • 2 c. brown sugar
  • 7 t. ground cinnamon
  • 3/4 c. chopped pecans (optional)

 

  • 1/2 (8oz) package cream cheese, softened
  • 1/4 c. butter, softened
  • 2 c. confectioner’s sugar
  • 1/2 t. vanilla extract
  • 1 1/2 t. milk

In a large bowl, combine water, sugar and yeast.  Stir continuously for 7-10 minutes (or until yeast has dissolved).  Then add pudding mix, milk, egg and salt.  Mix until smooth.  Gradually add flour; you may add more if needed.  Once the dough is to a workable texture, turn onto a floured surface and knead for about 10 minutes.  Place dough back into bowl and let rise about 90 minutes or until it has doubled in size. 

Next, place the dough on a lightly floured surface and roll into a 17×10 inch rectangle.  Spread with 1/3 cup softened butter.  In a small bowl, stir together brown sugar, cinnamon and pecans.  Sprinkle brown sugar mixture over dough. 

Roll up dough, beginning with long side.  Slice into 16 one inch slices and place in buttered jellyroll pan.  Let rise in a warm place until doubled, about 45 minutes.  Meanwhile, preheat oven to 350 degrees F. 

Bake in a preheated oven for about 15 minutes.  While rolls bake, stir together cream cheese, softened butter, confectioner’s sugar, vanilla and milk.  Remove rolls from oven and top with frosting.

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2 Comments »

  1. Hey Afton–will you make these cinnamon rolls for me next time I am in NWKs? I love cinnamon rolls!!

    Great blog! I really enjoyed reading it (and drooling with all the yummy recipes). I know your Mom loved getting to have her birthday mentioned in a blog too. Cool!

    Hope you are having a great semester!

    Luv ya, Aunt B

    Comment by Aunt Barb — 11/02/2009 @ 4:25 am

  2. I would love to make more cinnamon rolls next time you are here! Hope to see you at Christmas!

    Comment by sunfloursweets — 11/03/2009 @ 11:36 pm


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