So, I decided to try this knock off recipe and it was amazing! Usually I just use my favorite roll recipe to make cinnamon rolls and it works out good, but this new recipe is even better. I think the secret ingredient is vanilla pudding with lots and lots and lots of sugar and butter.
Here's the recipe with a few small tweaks I made:
- 1/2 cup warm water
- 10 teaspoons dry yeast
- 1 1/2-2 tablespoons sugar
- 1 (3 1/2 ounce) package instant vanilla pudding (plus 2 cups of milk to make the pudding)
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon salt
- 6 cups flour
- 1 cup butter, softened
- 2 cups brown sugar
- 4 teaspoons cinnamon
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 tablespoon milk
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.
Next, add butter, eggs and salt; mix well, then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl and cover with greased plastic wrap until doubled. Punch down dough and let rise again.
Next, roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. Sprinkle brown sugar and cinnamon over top (see picture above.)
Roll up very tightly - This is key, I didn't do this and the rolls were flat.
Cut into 20 rolls (start from the center and cut out.)
Place on lightly greased cookie sheet 2 inches apart; lightly press down on each roll (if you roll them tight - I forgot to do this. Cover and let rise until double again.
Make frosting - combine cream cheese, butter, vanilla, powdered sugar and milk until smooth and fluffy. Set aside.
Bake rolls in a preheated 350F oven for 15-20 minutes. Remove when they just start to turn golden (ie: don't overbake.)
Frost warm rolls with Cream Cheese Frosting.
I made 10 and froze the rest, so we were able to have these rolls for 2 weekends...yum!