Ingredients
- Frosting:
- 2 cups cold milk
- 1 pkg. (3.4 oz.) instant vanilla pudding mix
- 2 pkgs. (1/4 oz. ea.) active dry yeast
- 1/2 cup warm water
- 1/2 cup plus 2 T. butter, melted, divided
- 2 eggs
- 2 T. sugar
- 1 t. salt
- 6 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 t. ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 cup butter, cubed
- 2 cups powdered sugar
Preparation
Step 1
In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18x11" rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2" of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13x9x2" baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown.
Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in powdered sugar wth a hand mixer until creamy. Frost rolls and serve warm.