Vanilla Pudding Cinnamon Rolls

Ingredients:

Rolls:

½ cup warm water

2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast

2 tablespoons sugar

3.5 ounce package instant vanilla pudding (see note)

½ cup (113 g) butter, melted

2 large eggs

1 teaspoon salt

6 to 7 cups (852 to 994 g) all-purpose flour

Filling:

1 cup (227 g) butter, softened to room temperature

2 cups (424 g) brown sugar

4 teaspoons cinnamon

Frosting:

8 ounces (227 g) cream cheese

½ cup (113 g) butter, softened to room temperature

1 teaspoon vanilla

3 cups (342 g) confectioner’s sugar

2-3 tablespoons milk

Instructions:

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

In a large bowl (or in the bowl of a stand mixer fitted with the dough hook), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl.

Cover the dough and let rise until doubled (if using boxed pudding, it may take quite a while to double because of the cold milk – see note below).

Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.

For the filling: in a small bowl, mix together brown sugar and cinnamon. Sprinkle over the top of the buttered dough. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.

Place on lightly greased cookie sheet about an inch apart. Cover and let rise until double again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).