Last Conference, we enjoyed these yummy cinnamon rolls, found here at By Common Consent. They were very tasty and warm and perfect for a day at home, especially considering it snowed that morning.
Cinnamon Rolls
Rolls
1/2 cup warm water
2 packages dry yeast (4 1/2 tsp)
2 Tbsp sugar
1/2 cup instant vanilla pudding powder
1 c warm water
1/2 cup melted butter
2 lightly beaten eggs
1 tsp salt
5-6 cups all-purpose flour
Cinnamon mixture
1 cup melted butter
2 1/2 cups brown sugar
2 Tbsp cinnamon
Optional: raisins (say, 1/4 cup?), chopped nuts
Icing
8 oz. softened cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioners sugar
1 Tbsp milk
(As I recall this made way too much icing so if you can, go ahead and halve this)
- Dissolve yeast in the 1/2 c warm water with the 2 Tbsp sugar and let rise/froth.
- In another bowl, combine pudding and water; mix well. Add butter, eggs, and salt; mix well.
- Add flour; once mixed, knead until smooth.
- The original recipe says to let rise for 2 hours. We probably let it rise for only half an hour and it turned out well.
- Once approximately doubled in size (or less if you're impatient like we were!), roll out into a large rectangle. Pour melted butter from "cinnamon mixture" heading over dough rectangle. Combine cinnamon and brown sugar and crumble over the top.
- Roll rectangle into a nice cylinder.
- Slice cylinder into rolls. Ours were probably too tall which made them doughy in the middle when we baked them. The original recipe recommends 2-inch heights.
- Place in baking dish... leave space in between since they will rise.
- Let rise. Again, the original recipe says 2 hours, but we skimped on this and it worked out.
- Bake at 350°F for 15-18 minutes.
- Combine icing ingredients and spread over the top of rolls when they are out of the oven.
