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Sweet Make-Ahead Cinnamon Rolls
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Rating : 5
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Brief Description
Large sweet cinnamon rolls, easy to make ahead; perfect for busy holiday mornings.
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Main Ingredient
flour
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Category: Breakfast
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Cuisine: American
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Prep Time: 120 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Dec 27, 2012
Number of Servings:
Ingredients:
- 1/2 cups - warm water
- 2 - eggs
- 2 packages - yeast or about 4-1/2 tsp
- 2 tablespoons - sugar
- 1 packages - vanilla instant pudding 3.5 oz.
- 2 cups - milk to mix with pudding
- 1 teaspoons - salt
- 1/2 cups - melted butter
- 6 cups - flour
- 1 cups - butter melted
- 2 cups - brown sugar
- 4 teaspoons - cinnamon
- 8 ounces - cream cheese
- 1/2 cups - butter
- 1 tablespoons - milk
- 1 teaspoons - vanilla
- 2 cups - powdered sugar
Directions:
Mix water, yeast and sugar in large mixer bowl and let proof for 5 minutes. Mix pudding with milk and let sit a couple of minutes 'til it starts to set up; add melted butter, eggs, and salt and mix well. Add this to yeast mixture in mixer bowl and blend, gradually adding flour a cup at a time and then let mixer knead until smooth. Place in a large greased bowl and let rise for one hour or until doubled.
Prepare filling while dough is rising. Mix cinnamon and sugar in a bowl. Melt butter in a separate bowl.
Punch down dough and roll out onto a heavily floured surface (dough is very sticky). Sprinkle flour over the dough and then flip it over and reflour before rolling out. Be careful not to mix flour into the dough as this will make it tough. Roll dough out to about a half-inch thick rectangle. Pour the butter on and spread it with a basting brush, trying to get as close to edges as possible without letting it run off. Then sprinkle cinnamon and sugar evenly over the butter, leaving an inch on one side clear of filling to make it easier to seal shut.
Roll up tightly into a long roll and cut into 2-inch intervals (I use unflavored dental floss or similar twine for cutting; slide floss underneath roll to where you want to cut, then cross floss over top of dough as though preparing to tie off, and pull both sides of floss away from each other quickly, like tying a knot through the dough and it will cut quickly and evenly without smashing the dough).
Place on greased cookie sheet and let rise again until doubled (or cover with greased saran wrap and allow to sit in refrigerator overnight). (Also at this point, if you want to freeze, cover with saran wrap tightly and put in freezer. Then place in refrigerator to thaw the night before you want to bake them).
Bake at 350 degrees for 15-20 minutes or until golden brown. Frost with frosting.
For Frosting: Beat together the cream cheese and butter until combined; add milk and vanilla, stirring well. Add in the powdered sugar 1/2 cup at a time until desired consistency is reached. Refrigerate until ready to use.
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