Prep 2 hrs
Cook 20 mins
I have been making these for years. They are huge! and have just the right amount of sweetness....very close to "Cinabon" this recipe makes a big batch and does freeze well.
- 1⁄2 cup warm water (between 105-110)
- 2 1⁄4 ounces active dry yeast (or 2 tablespoons)
- 2 tablespoons sugar
- 3 1⁄2 ounces instant vanilla pudding
- 1⁄2 cup melted butter (no substitutions)
- 2 eggs, well beaten
- 1 teaspoon salt
- 8 cups flour (approximate)
- 1 cup very soft butter
- 1 granny smith apple, peeled and diced small
- 2 cups firmly packed brown sugar
- 4 teaspoons cinnamon
- in a small bowl combine yeast, warm water, and sugar. set aside until foamy.
- In a large bowl: make pudding according to package directions. add butter, eggs and salt. mix well.
- add yeast mixture, blend.
- gradually add flour and knead until smooth. adding sprinkles of flour to control stickiness.
- once the dough is no longer sticky and soft and silky feeling (like a baby "bottom") the dough is ready.
- place in a very large greased bowl.
- cover and let rise until double in bulk (about 1 hr).
- punch down and on a lightly floured surface role out dough to a 34 inch x 21 inch rectangle.
- spread softened butter on the dough.
- combine the brown sugar, cinnamon, and diced apples, spread over the dough leaving about an inch away from the ends.
- gently and tightly roll up the dough.
- with a knife, put a notch in the dough every 2 inches. then with string or thread place under roll at marking and make a criss-cross over to cut the roll.
- place on greased cookie sheets, 2 inches apart.
- lightly press down rolls with your hand.
- cover and let rise again (about 30 minutes).
- bake at 350 degrees for 15-20 minutes. take them out when the just begin to turn golden brown. DO NOT over bake!
- frost hot rolls with frosting. (see recipe below).
- frosting: 8 ounces cream cheese softened, 1/2 cup butter softened, 1 tsp vanilla, 3 cups powdered sugar, 1 tablespoon milk.
- beat cream cheese and butter until light and fluffy, add vanilla and milk then gradually add powdered sugar. beat until smooth.
Delicious. The addition of the pudding produced a moister cinnamon roll than my usual, and I think I'll use this recipe from now on, instead of my old one. The directions are well written, and easy to follow. The frosting recipe made more than I needed, but I can always use extra frosting somewhere else! Thanks for posting this recipe, brkfstcook.
Made these yesterday. Good overall recipe with one exception. The recipe says to put the rolls on cookie sheets. DON'T DO IT!! Put them in a cake pan with sides. The brown sugar,apple and cinnamon mixture liquifies and runs out of the cookie sheet making a nasty burned on oven mess. Also, the buns flatten out and look more like honeybuns. Taste good, tho.