soft cinnamon rolls

For this recipe you will need the following:

• 1/2 cup warm water
• 2 pkgs dry yeast
• 2 T sugar

Combine and stir until dissolved.  Set aside.

• 1 pkg instant vanilla pudding

Mix this according to package directions.

• 1/2 cup butter melted
• 2 eggs beaten
• 1 tsp salt

Add,  Then add yeast mixture.

• 6 cups flour–I used white

Add and knead until smooth.

Place in a greased bowl and cover.  Let rise until double.  Punch down and let rise again.

 

 

Then roll out and spread with 2 T melted butter

Sprinkle with 1/2 cup brown sugar and 1 tsp cinnamon

Roll up

Cut into 1 inch slices

I had heard the hype about using dental floss to cut threw the dough, I tried it and thought the process was much too slow. If you use a knife it does push down your rounds making them odd shaped.  When I put them onto a cookie sheet, I just quickly reshaped them into a perfect circle before baking.

You can either place them in a 9×13 baking pan that has been greased and let rise until double again.  Then bake 350 for 15 minutes.

or

You can freeze them.  After cutting them, I place them onto cookie sheets and freeze solid.  After frozen solid I scrape them off and place into freezer plastic bags.

When I need a batch in the morning, I get them out the night before and place in the refrigerator in a pan to thaw overnight.  I sit out for about 30 minutes to let rise and then continue baking.

Drizzle with a powdered sugar glaze while still warm.

Simple recipe, just add powdered sugar and water to achieve a good consistency.

This makes 2–9×13 pans.