All Blake wanted for Christmas breakfast was Cinnamon Rolls.
I was frightened because I've never cooked with yeast.
Singapore humidity makes everything bake differently!
I decided to try making my friend Sarah's sweet rolls.
They are extra moist because of the vanilla Jello-pudding.
Luckily they turned out to be a success--Blake was happy.
We are eating the leftovers this morning!
Cinnamon Sweet Rolls
Ingredients:
1/2 cup warm water (100-110°)
2 packages dry yeast (1-1/2 tbsp.)
2 tbsp. sugar
3-1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 tsp. salt
6 cups flour
1 cup butter
2 cups brown sugar
2 tbsp. cinnamon
Cream Cheese Frosting:
8 oz cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups confectioner's sugar
1 tbsp. milk
*I replaced all margarine with butter, yum!
Frosting Directions:
To make frosting, mix all ingredients until smooth.
Roll Directions:
In a bowl combine warm water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions (Use warm milk to aid in rising). Add ½ cup melted margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth (may take more, or less than 6 cups, keep dough as tacky as you can work with it). Place in a greased bowl. Cover and let rise until doubled (~45 min).
Punch down dough and let rise again (~30 min).
Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 2 tbls cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife (dental floss works the best).
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double again (~25-30 min). Bake at 350 15-20 minutes. Remove when they start to turn golden.
Don't Over Bake.
Frost warm rolls with Cream Cheese Frosting
Serving Size: Makes about 20 very large rolls
