Cinnamon Rolls

adapted from a Taste of Home Recipe & Lori's Lipsmacking Goodness

1 cup milk

1/4 cup water
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 T sugar
1 T active dry yeast

Filling:

1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon

Frosting*:

(you can put the remainder of the pudding in the frosting if you like.)

4 ounces cream cheese, softened

1 1/2 cups confectioners sugar
1 1/2 t milk
1/2 t vanilla extract

In a bowl or in a mixer, combine flour, vanilla pudding mix, salt, sugar and yeast.  In another bowl combine milk and water.  Make a well in the center of the flour or beat in with a KA- the milk and water. Add the egg and the softened butter to that well or the KA.  Stir the mixture together in the center, pulling the flour into the mix, until all the flour is incorporated. Add more flour or water, depending on what is needed. If the dough feels dry add a tablespoon of water.  If the dough is too sticky add a tablespoon of flour.  Knead the dough on a surface or continue to knead in a mixer, whichever you are using.  When it is a soft and smooth, place in a bowl, cover and let rise until it had doubled in size- about an hour.  (I put my bowl in the oven with the light on.  It took just over an hour.)

After the rise, roll out the dough to a 17x10 inch square.  Spread with butter; sprinkle with brown sugar and cinnamon.  Roll, jelly roll style, starting from long end.  Pinch sides and seam to seal.  Cut into 20 or 21 pieces.  Place 12 slices in a 13x9x2 inch pan.  Place the remaining 9 rolls in a 9 inch pan. Cover and let rise until doubled- about 45 minutes.  Bake at 350F for 20 to 25 (mine were done in 18 mins) minutes until golden brown.  Frost warm rolls.
 
*The second time I made these I frosted mine with a powdered sugar and heavy cream glaze.
 
Helpful tips:
  • This dough is sticky.  Don't be discouraged. I lightly floured my mat, rolling pin, dough, and hands until it was manageable.
  • In my opinion the dough dries out if left to rise overnight resulting in a less than stellar cinnamon roll.
  • I made extra filling as I didn't feel I had enough.  I made a 1/4 more.
  • This dough is best cut using dental floss.  The first time I used a sharp serraded knife and it made a mess.
  • I cut my dough in half, then cut the halves in halves, and so on and so forth until I got the size or amount I wanted. 
  • If you have any questions be sure to email.  I'd love to help if I can! Joes1pain@hotmail.com.
 

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