Thursday, July 2, 2009

from: RoSiE's DIneR

Ok so I found this recipe on line.
I promise if you try this recipe, YOU too can cook as good as Betty Crocker!
The selling point for me, was the opening line to this recipe:
Just like "Cinnabon's".... Know what? these were AWESOMER!( is that a word?)
The one thing I need to add, is follow the recipe!!! NOTICE it calls for a SMALL box of INSTANT pudding. Also the dough is "UBBER" soft! I was a bit worried about that, but it all turned out great! Just roll it out on a heavly floured board & don't roll out too thin! I don't like cream cheese frosting, so I just used a buttercream frosting. Remember the tip to a great frosting is adding 1 Tablspoon of shortening(not melted) to your recipe & then whipping the sin out of it, that makes it fluffy & extra light! I also added raisins & nuts for my sweetie AND because if these rolls DON'T have nasty raisins then I eat them!
So I'm saving my butt & waistline!!
These are yummy & rich enough to make your thighs rub together in JOY!
SOOOO TA-DA heeeres the recipe... FINALLY!!

"Roise wishes she made this" PUDDING CINNAMON ROLLS "recipe up"

1/2 cup warm water
2 Tablespoons active dry yeast
2 Tablespoon sugar
3 1/2 oz.(small) package INSTANT pudding
2 eggs
1 teaspoon salt
6+ cups flour

FILLING: (I like a bit more of this, so I time & 1/2 it)
1 cup Butter (softened at room temperture)
2 Cups Brown sugar

1/2 cup butter, softened to room temperture
2 teaspoon vanilla
3 cups confectioner's suagr
Milk (enough to make creamy)

In a small bowl combine water, yeast & sugar. Stir untill dissolved. Set aside. In a large pan ( I use my mixer) take the pudding mix and PREPARE according to package directions. Add melted butter, eggs and salt. Mix well. Then add yeast mixture. Blead again. GRADUALLY add flour, knead, or mix until smooth. DO NOT over flour the dough! It will be very sticky! Place in a greased bowl to raise until doubled. About 1 hour. Then roll out 1/2 of the dough on a floured board & roll into a large retangle shape about 1 -1 1/2 inch thick. Spread the softened butter over surface. SPrinkle the brown sugar filling over top of the butter. Roll up very tightly, with a knife mark a notch every 1 1/2 inches. Cut (I use a peice of thread or unflovered dental floss to cut though) with a serrated knife. Place on a lighlty greased cookie sheet. REPEAT with the rest of the dough. Cover & let rise again to double. Bake at 350 degrees for 15-20 minutes or until a light golden brown.
These rolls stay soft, thanks to the pudding mix, for quite a few day's.

So there you go, may Jenny Craig forgive me & may your bishop not excommunicate you...... because these's cinnamon rolls are SINFUL!!!


The Umbergers said...

This is the BEST cinnamon roll recipe EVER! Johnny was never a big fan of homemade cinnamon rolls until I made these! And I used cream cheese frosting and it was AWESOME!

Amy Sorenson Roberts said...

you should have saved this for craft day! they sound yummy I cant wait to try them but your an awesome cook so I don't know if I can make them like you but I will sure try! I LOVE reading your blog! you crack me up