Recipe by NannysGirl
From Taste of Home October/November 2007. These are fabulous and easy to make. The dough is really soft but easy so don't panic. This is the special recipe I pull out for the holidays.
Top Review by AmberDawn 28
The rolls are very moist and the dough has great flavor. I use room temp. unsalted, sweet cream butter and rub it on the dough then sprinkle the brown sugar & cinnamon on. I increased the following as well: 2 cups brown sugar, 3 TB cinnamon to mix and sprinkle on the dough. I saw this recipe last year in the magazine but managed to loose it. I couldn't find a copy of it again until last weekend. My family and coworkers love these rolls.
- 2 cups cold milk
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 2 (1/4 ounce) packageseach active dry yeast
- 1⁄2 cup warm water (110 to 115)
- 1⁄2 cup butter, melted
- 2 tablespoons butter, melted
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 cups all-purpose flour
- 1⁄2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup butter, cubed
- 2 cups confectioners' sugar
Directions See How It's Made
- In a bowl, whisk milk and pudding mix for 2 minutes; set aside.
- In a large mixing bowl, dissolve yeast in warm water. I like to let it get nice and frothy.
- Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes.
- Add pudding; beat until smooth.
- Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smoothe and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18-inch x 11-inch rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
- Roll up jelly-roll style, starting with long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 12x9x2 inch baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350 for 20-25 minutes or until golden brown.
- Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost rolls. Serve Warm.