Friday, May 13, 2011

Best Cinnamon Rolls Ever!

I LOVE cinnamon rolls! However, I have not had very good luck making them. They either turn out too dry, or don't rise enough, or the filling melts out, or something makes them not very good. I usually resort to making Pillsbury Cinnamon Rolls from a can. That is, until now! I googled Cinnabon copycat recipe and this is what I found. And they were fantastic! Cinnamon rolls are a little labor intensive, but I think they are so worth it!
This recipe comes from

Best Cinnamon Rolls Ever
1/2 cup warm water
2 packages active dry yeast
2 tablespoons sugar
1 package Instant Vanilla Pudding Mix (3.5 Oz)--plus the milk required on the package
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups flour

5 each 8 Or 9 Inch Square Baking Pans!! (I just used 3 regular 9x13 pans)
1/2 cup butter, melted
2 cups brown sugar, packed
2 tablespoons cinnamon
8 ounces cream cheese, softened
1/2 cup butter , softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Graudually add flour and knead until smooth.

Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.

In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll.

Place 4 rolls (6 if using a 9x13) into each baking pan, 2" apart. Cover and let rise in warm draft free place until double. Bake @ 350 for 15-20 minutes, remove when golden brown.

Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.

Let your yeast get good and frothy. Be patient.
Mix up the pudding. This is the secret ingredient to make a fantastic dough.
Add the rest of the dough ingredients and mix and knead until you have a ball of soft dough.
This is what it should look like after an hour or two.
Punch it down. One big punch in the middle is generally all it takes.
Roll it out and add the topping. I worked with half the dough at a time and it was much easier to handle.
Roll it up tightly, cut using dental floss, and place in a greased pan. Don't place them too close together.
Once they have risen again, they are ready for baking!
Fresh out of the oven. Don't over bake them or they will dry out.
Frost and eat while they are still warm. If you are not going to eat them all right away, I would recommend to not frost them and store them covered. Pull them out one at a time, microwave for 30 seconds, then frost. Almost as good as straight from the oven.

No comments: