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Cinnamon Rolls

I need to adjust this one for the way we actually made them, be careful trying to follow it as written, there are several assumptions made.
 Makes 20 large rolls

1/2 cup warm water (105- to 110-degrees)
2 pkgs active dry yeast (2 scant TBS)
2 tbs granulated sugar
3 1/2-oz pkg instant vanilla pudding
1/2 cup butter, melted
2 eggs, beaten
1 tsp salt
8 cups all-purpose flour
1 cup butter, melted

In small bowl, combine water, yeast and sugar. Stir until dissolved.
Set aside.

In large bowl, make pudding mix according to package directions. Add
butter, eggs and salt; mix well. Add the yeast mixture;
blend. Gradually add flour and knead until smooth, adding "sprinkles"
of flour as needed to control stickiness. Once the dough is no longer
sticky and is soft and silky feeling (like as baby's behind), the
dough is ready.

Place in very large greased bowl. Cover and let rise until double in
bulk (about 1 hour).

Punch down and let rise again (about 45 minutes).

On a lightly floured surface, roll out to a 34" x 21"
rectangle. Spread 1 cup of melted butter over surface.


2 cups brown sugar, firmly packed 4 tsp cinnamon In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface. Roll up very tightly. With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll. Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands. Cover and let rise until double again. Bake at 350-degrees for 15 to 20 minutes. Take them out when they just start to turn golden. Don't over-bake! Frost warm rolls with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz pkg cream cheese, softened 1/2 cup butter, softened 1 tsp vanilla 3 cups powdered sugar 1 TBS milk Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm.
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