Name: Can't-Eat-Just-One Cinnamon Rolls
Prep time: 1 h
Cook time: 1 h
Yield: 2
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1 tablespoon sugar -; 1/4 cup warm water (110° to 115°) -; 1 cup 2% milk -; 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package) -; 1 large egg, room temperature -; 1/4 cup butter, melted -; 1 teaspoon salt -; 3 to 3-1/2 cups all-purpose flour -; Filling: -; 3/4 cup sugar -; 1 tablespoon ground cinnamon -; 1/4 cup butter, melted -; Frosting: -; 1/2 cup butter, softened -; 2 teaspoons vanilla extract -; 1 teaspoon water -; 1-1/2 to 1-3/4 cups confectioners' sugar -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Can't-Eat-Just-One Cinnamon Rolls

1. 1 package (1/4 ounce) active dry yeast -

2. 1 tablespoon sugar -

3. 1/4 cup warm water (110° to 115°) -

4. 1 cup 2% milk -

5. 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package) -

6. 1 large egg, room temperature -

7. 1/4 cup butter, melted -

8. 1 teaspoon salt -

9. 3 to 3-1/2 cups all-purpose flour -

10. Filling: -

11. 3/4 cup sugar -

12. 1 tablespoon ground cinnamon -

13. 1/4 cup butter, melted -

14. Frosting: -

15. 1/2 cup butter, softened -

16. 2 teaspoons vanilla extract -

17. 1 teaspoon water -

18. 1-1/2 to 1-3/4 cups confectioners' sugar -

How to cook deliciously - Can't-Eat-Just-One Cinnamon Rolls

1. Stage

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Stage

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Stage

For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.

4. Stage

Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.

5. Stage

Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.

6. Stage

For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.