Submitted by Julie TwitchellI have had my eye on these for quite a while. I found the recipe here. My kids are off track and my van was in the shop, so I had some extra time to bake. These are super soft and delicious. Everyone in the family loved them.
Rolls:
1/2 Cup warm water
2 TB active dry yeast
2 TB sugar
3.5 ounce pkg. instant vanilla pudding (plus ingredients to make it)
1/2 Cup butter, melted
2 eggs
1 tsp. salt
6 Cups flour plus more for rolling out
Filling:
1 Cup butter, softened to room temperature (I only used just over a half cup)
2 Cups brown sugar
4 tsp. cinnamon
Frosting:
8 ounce cream cheese at room temperature
1/2 Cup butter at room temperature
1 tsp. vanilla
3 Cup confectioner's sugar
2-3 TB milk
- In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough? It should be very soft, but not sticky. Place in a greased bowl. Cover and let rise until doubled.
- Then roll out on floured board to 34 x 21 inches in size. (I did mine in two halves) Take softened butter and spread over surface. In a bowl, mix 2 cups brown sugar and cinnamon. Sprinkle over butter. Roll up very tightly.
- With a knife put a notch every 1 1/2 inches. Cut with thread or a very sharp serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
- Bake at 350 degrees for 15-20 minutes. Remove when the start to turn golden. Frost warm rolls with cream cheese frosting(combine butter and cream cheese and mix well; then add vanilla and powdered sugar and mix again, then add milk to desired consistency). Makes 24 very large rolls.
