DOUGH:
1/2 c. warm water
2 envs. yeast
2 tbsp. sugar
(1) 3.4 oz box instant Vanilla pudding mix. Cold milk to mix with pudding (for Jell-O brand, this is 2 cups)
1/2 c. butter, melted
2 eggs
1 tsp. salt
6 c. flour
FILLING:
1 c. butter, softened
2 c. packed brown sugar
4 tsp. cinnamon
raisins (optional, and you use as much as you want)
finally chopped pecans (optional, and you use as much as you want)
ICING:
(1) 8 oz. cream cheese, softened
1/2 c. butter
1 tsp. vanilla extract
3 c. powdered sugar
1 tbsp. milk
In a bowl, combing water, yeast and sugar. Stir until dissovled, set aside. In a large bowl, prepare pudding mix according to package directions. Add butter, eggs and salt. Mix well. Add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board to 34 x 21 inches. Spread soft butter over surface. In a bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up tightly. With knife, put a notch every 2 in. Cut at notches with sharp knife. Place on lightly greased cookie sheet, 2 in. apart. With your hand, press down lightly on each roll. Cover and let rise until double in size. Bake at 350 for 20-25 mins. Remove when rolls start to turn golder. DO NOT OVERBAKE. Combine cream cheese frosting ingredients until smooth. Frost warm rolls with frosting. Makes about 20 VERY large rolls.
**I added about 1 tsp. of ground ginger to the brown sugar mixture.
My cinnamon rolls turned golden at 15 mins. One cookie sheet held 6 rolls, these rolls are HUGE! You may want to cut the dough in half, the rolls may be a lot smaller.
Okay, that's it...hope you like them!!
1/2 c. warm water
2 envs. yeast
2 tbsp. sugar
(1) 3.4 oz box instant Vanilla pudding mix. Cold milk to mix with pudding (for Jell-O brand, this is 2 cups)
1/2 c. butter, melted
2 eggs
1 tsp. salt
6 c. flour
FILLING:
1 c. butter, softened
2 c. packed brown sugar
4 tsp. cinnamon
raisins (optional, and you use as much as you want)
finally chopped pecans (optional, and you use as much as you want)
ICING:
(1) 8 oz. cream cheese, softened
1/2 c. butter
1 tsp. vanilla extract
3 c. powdered sugar
1 tbsp. milk
In a bowl, combing water, yeast and sugar. Stir until dissovled, set aside. In a large bowl, prepare pudding mix according to package directions. Add butter, eggs and salt. Mix well. Add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board to 34 x 21 inches. Spread soft butter over surface. In a bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up tightly. With knife, put a notch every 2 in. Cut at notches with sharp knife. Place on lightly greased cookie sheet, 2 in. apart. With your hand, press down lightly on each roll. Cover and let rise until double in size. Bake at 350 for 20-25 mins. Remove when rolls start to turn golder. DO NOT OVERBAKE. Combine cream cheese frosting ingredients until smooth. Frost warm rolls with frosting. Makes about 20 VERY large rolls.
**I added about 1 tsp. of ground ginger to the brown sugar mixture.
My cinnamon rolls turned golden at 15 mins. One cookie sheet held 6 rolls, these rolls are HUGE! You may want to cut the dough in half, the rolls may be a lot smaller.
Okay, that's it...hope you like them!!
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