Special Cinnamon Rolls
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
YIELD: 2 dozen.
I found that adding instant pudding mix to my mom's delicious roll recipe really enhances the flavor. —Brenda Deveau, Cyr Plt, Maine
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup warm water (110° to 115°)
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8 cups all-purpose flour
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1 package (3.4 ounces) instant vanilla pudding mix
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2 cups warm whole milk (110° to 115°)
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2 large eggs, room temperature, lightly beaten
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1/2 cup sugar
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1/2 cup canola oil
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2 teaspoons salt
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1/4 cup butter, melted
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FILLING:
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1 cup packed brown sugar
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2 teaspoons ground cinnamon
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1 cup raisins
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1 cup chopped walnuts
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GLAZE:
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1 cup confectioners' sugar
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1 to 2 tablespoons whole milk
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1/4 teaspoon vanilla extract
Directions
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1.
In a bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
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2.
Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until nearly doubled, 45 minutes.
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3.
Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.
Nutrition Facts
1 roll: 364 calories, 11g fat (3g saturated fat), 26mg cholesterol, 294mg sodium, 60g carbohydrate (26g sugars, 2g fiber), 7g protein.
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