Soft Cinnamon Rolls

By srumbel

These Soft Cinnamon Rolls are an absolute no-fail recipe filled with cinnamon and covered with cream cheese frosting. Vanilla pudding in the dough keeps the whole roll soft not just the center.
Read more at http://www.the-girl-who-ate-everything.com/2015/04/soft-cinnamon-rolls.html#eLvpHG6ohOjCiOg8.99

Ingredients

• Filling:
• 1/2 cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 1 (3.4 ounce) package instant vanilla pudding (and milk called for to prepare it)
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour (plus more as needed)
• 1 cup butter, softened to room temperature
• 2 cups brown sugar
• 2 tablespoons ground cinnamon
• Frosting:
• 8 ounces cream cheese
• 1/2 cup butter, softened to room temperature
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 2-3 tablespoons milk
• Read more at http://www.the-girl-who-ate-everything.com/2015/04/soft-cinnamon-rolls.html#eLvpHG6ohOjCiOg8.99

Preparation

Step 1

In a 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 to the pudding mixture and mix well.
Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not sticky (I added 7 cups total).
Place in a greased bowl. Cover and let rise until doubled.
Roll dough onto a floured surface about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly starting with the long end. With knife put a notch every 1½ inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. *If making ahead of time cover and refrigerate instead of letting rise. When ready to bake remove from the fridge and allow rolls to rise.
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Do not overbake! Frost rolls after rolls have cooled just a couple of minutes (directions below). You still want to frost them while they're warm just not super hot! Makes about 24 very large rolls.
Frosting: Mix together cream cheese, butter, vanilla extract, confectioners' sugar and 2 tablespoons milk. Add more milk as needed.
Serves: 24 rolls

Notes
Source: Allrecipes and Mels Kitchen Cafe; increased the cinnamon.
Freezing Instructions: To freeze rolls, place them on a baking sheet after they have been rolled and cut. Wrap in plastic wrap and foil and freeze. Thaw rolls at room temperature and allow to rise. Bake as directed.

Read more at http://www.the-girl-who-ate-everything.com/2015/04/soft-cinnamon-rolls.html#eLvpHG6ohOjCiOg8.99