Can't-Eat-Just-One Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 package Active dry yeast
  • 3 cups All-purpose flour
  • 1 tbsp Cinnamon, ground
  • 1 1/2 cups Confectioners' sugar
  • 1 tsp Salt
  • 13 tbsp Sugar
  • 2 tsp Vanilla extract
  • 1/3 cup Vanilla pudding mix, instant

• Dairy

  • 1 cup 2% milk
  • 1 cup Butter

• Liquids

  • 1 4 cup warm water (110° to 115°
  • 1 tsp Water

Found on tasteofhome.com

Description

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 tablespoon sugar
• 1/4 cup warm water (110° to 115°)
• 1 cup 2% milk
• 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
• 1 large egg
• 1/4 cup butter, melted
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• FILLING:
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 cup butter, melted
• FROSTING:
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon water
• 1-1/2 to 1-3/4 cups confectioners sugar

Directions

• Directions In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn one portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients. Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack. For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners sugar to reach desired consistency. Spread over warm rolls. Serve warm. Yield: 2 dozen. Originally published as Can't-Eat-Just-One Cinnamon Rolls in Taste of Home February/March 2015, p60 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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