INGREDIENTS REQUIRED-MAKES 20 ROLLS
For the cream cheese frosting:
8 oz cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
3 cups confectioner's sugar
1 tablespoon milk
INGREDIENTS REQUIRED
For the rolls:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. package vanilla pudding mix
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon salt
6 cups flour
INGREDIENTS REQUIRED
For the filling:
1 cup unsalted butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
1 ½ cups golden raisins, optional
PREPARATION METHOD
For the frosting:
Mix all ingredients until smooth.
PREPARATION METHOD
For the rolls:
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, 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. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Roll out on floured board to 34” x 21" size. Spread 1 cup room temperate over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top, then add raisins, if using, in an even layer, pressing them into the dough. Roll up very tightly. With knife, tick a notch every 2". Cut with thread or a very sharp knife.
Place on lightly greased cookie sheet 2" apart. Press down on each roll with the palm of your hand. Cover and let rise until double again.
Bake at 350 15-20 minutes. Remove when they start to turn golden. DO NOT OVER BAKE.
Frost warm rolls with cream cheese frosting
For the cream cheese frosting:
8 oz cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
3 cups confectioner's sugar
1 tablespoon milk
INGREDIENTS REQUIRED
For the rolls:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. package vanilla pudding mix
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon salt
6 cups flour
INGREDIENTS REQUIRED
For the filling:
1 cup unsalted butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
1 ½ cups golden raisins, optional
PREPARATION METHOD
For the frosting:
Mix all ingredients until smooth.
PREPARATION METHOD
For the rolls:
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, 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. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Roll out on floured board to 34” x 21" size. Spread 1 cup room temperate over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top, then add raisins, if using, in an even layer, pressing them into the dough. Roll up very tightly. With knife, tick a notch every 2". Cut with thread or a very sharp knife.
Place on lightly greased cookie sheet 2" apart. Press down on each roll with the palm of your hand. Cover and let rise until double again.
Bake at 350 15-20 minutes. Remove when they start to turn golden. DO NOT OVER BAKE.
Frost warm rolls with cream cheese frosting
