_ Ingredients
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 cup 2% milk
1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
1/4 cup warm water (110° to 115°)
1 large egg
1/4 cup butter, melted
3 to 3-1/2 cups all-purpose flour
1 teaspoon salt
FILLING:
1 tablespoon ground cinnamon
1/4 cup butter, melted
3/4 cup sugar
FROSTING:
1-1/2 to 1-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup butter, softened
1 teaspoon water
_ Directions
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).
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.
or filling, in a small bowl, mix sugar and cinnamon. Punch down
dough; divide in half. Turn one 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.
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°.
Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
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.
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