Tuesday, October 27, 2009

Amy's Cinnamon Rolls





Amy's Cinnamon Rolls


Cook (in the microwave) until thick:


1 (4oz) box vanilla pudding mix (the kind that requires cooking)

1 1/2 C milk


Add to hot pudding:

1/2 C butter (1 cube)

Dump the pudding mixture into mixing bowl (I use my Bosch, but you can mix by hand)and add:


2 t salt

3 eggs

1/2 C sugar

2 C flour (of 6 C total)


Mix until blended, then add:


3 T (or pkg.) dry yeast softened in 1/2 C warm (115 degree) water


Then add 4 more cups of flour and knead for about 5 minutes...dough will still be sticky and not totally "leave" the bowl...don't add more than 1/2 C more flour.


Put 2 T oil into another large mixing bowl and dump the dough in, rolling to coat with oil. Cover with a warm damp tea towel and let rise (about 1 to 1 1/2 hours).


To roll, I put oil on my counter and roll out into a long recgangle.

Melt and drizzle butter over dough (about 1/3 C)

Sprinkle with about 2 C brown sugar and 2-3 T cinnamon


Roll tightly and slice into rolls (I use dental floss). Place onto buttered pans and let rise again.


Bake at 350 about 15 - 20 minutes. If they seem to be browning too much before done, cover with a piece of foil.


While baking, prepare glaze:


1/2 C butter

1 (8 oz) pkg cream cheese

enough powdered sugar to make a thick glaze (maybe 6 cups)

1 t Mapleine (or other flavoring...vanilla, rum, almond)


Spread on warm rolls.



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