Thursday, January 6, 2011

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Submitted by Julie Twitchell

I 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Version

Sunday, January 2, 2011

Candy Cane Cookies

Submitted by Hollilyn Waite

If you have left over candy canes, this recipe is a perfect way to use them up.

1/2 Cup butter, softened
1/2 Cup shortening
1 Cup confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 Cup flour
1 tsp. salt
1/2 Cup crushed candy canes

  1. Preheat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour, salt and crushed candy canes. Form into balls (around 2 tsp. of dough per cookie) and place on greased baking sheets.
  2. Bake about 9 minutes or until set and very lightly brown. Remove from baking sheet while still hot or they will stick to the pan. Makes about 4 dozen cookies.

Printable Version

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