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Vanilla Cinnamon Rolls




Source of Recipe


taste of home magazine


List of Ingredients




2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons butter, melted, divided
2 eggs
2 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon salt
6 cups all-purpose flour
1/2 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1 teaspoon ground cinnamon
FROSTING:
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/2 cup heavy whipping cream
1/2 cup butter, cubed
2 cups Domino® or C&H® Pure Cane Powdered Sugar


Recipe




In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; set aside.

In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

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

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18-in. x 11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 20-25 minutes or until golden brown.

Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost rolls. Serve warm.

Yield: 32 rolls.