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Death Sprials




Source of Recipe


Internet


List of Ingredients




Rolls
1/4 cup water
1 cup milk
1 packet yeast
½ of a 3.4 ounce package of instant vanilla pudding
2 eggs, beaten
1 tablespoon sugar
½ teaspoon salt
4 cups all-purpose flour
1/4 cup butter melted

Filling
½ cup butter softened
1 cup brown sugar
½ cup sugar
2 tablespoons cinnamon

Frosting
4 ounces cream cheese at room temp.
1/4 cup butter at room temp.
1 ½ cups powdered sugar
½ teaspoon vanilla
1 ½ teaspoons milk



Recipe



Warm milk and water to 105-115 degrees ( Use a thermometer or it should feel like a hot jacuzzi to the touch). Put in packet of yeast and 1 teaspoon of sugar, stir well and set aside till foamy, about 5 minutes ( If yeast does not foam the liquid was either too hot or too cold or past it’s expiration date and should not be used as the rolls will not rise properly). Combine rest of rolls ingredients in a large bowl then add yeast mixture and stir with a large spoon till well mixed. Put dough on a lightly floured surface and knead for 5 minutes putting just enough flour on the surface to keep the dough from sticking(knead by pulling edge of ball of dough that is furthest from you to front edge, push in hard with heel of hands then turn 90 degrees and repeat over and over). Put about a teaspoon of vegetable oil in a bowl, put dough in bowl then turn to coat completely with oil. Cover bowl with a towel and put in a warm place until doubled, about one hour.

While dough is rising mix all filling ingredients in a bowl and set aside. Then mix all frosting ingredients in a separate bowl and set aside.

After dough has doubled in bulk roll out on a lightly floured surface into a 10x18 rectangle. The size doesn’t really matter, it’s just a matter of how big you want the rolls to be. A larger rectangle will give you more smaller rolls while a smaller rectangle will give you fewer large rolls. After the dough has been rolled out sprinkle or spread the filling on the dough as evenly as possible, anything you want can be put in such as nuts, raisins or dried fruit. Starting from the long side roll the dough up into a log pinching the edge to seal the seam. Cut into ½ “ to 1" slices (just preference again, I use 1") and place in a 9x13 cake pan with about 1/4" of space in between rolls (If you make a lot of small rolls you may need to use more than one pan. It’s best if the rolls fill the pan and it doesn’t really matter what kind of pan it is other than it have high sides so the rolls don’t spill out over the edge).If you want the rolls can be frozen at this point. Cover with a towel again and let double again, about 30-45 minutes. If frozen, take them out of the freezer and let rise which will take about 1 ½ to 2 hours because it will have to defrost. Then bake the rolls at 350 degrees for about 15-20 minutes (this will vary greatly with the size of the rolls, smaller ones cooking faster) just until they start to turn golden brown. Be careful not to overbake as this can make them hard and dry but don’t underbake as raw dough is not good either. Serve with frosting. I usually put the frosting in a bowl on the side so each person can put on whatever amount they want.