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Cinnamon Rolls - Vanilla Recipe

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This recipe for Cinnamon Rolls - Vanilla, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Brown
Added: Sunday, November 18, 2007


2 c. cold milk
1 pkg (3.4 oz) instnt vanilla pudding
2 pkg (2 Tbsp.) dry yeast
1/2 c. warm water
1/2 c. plus 2 Tbsp. butter
2 eggs
2 Tbsp. sugar
1 tsp. salt
6 c. flour

1/2 c. packed brown sugar
1 tsp. cinnamon

1 c. packed brown sugar
1/2 c. heavy whipping cream
1.2 c. butter
2 c. confectioners' sugar

In a bowl, whisk milk and pudding mix for 2 minutes: set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1.2 c. butter, eggs, sugar, salt and 2 c. flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir 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" X 11" rectangle; brush with remaining butter. combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch 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" X 9" X 2" baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown.

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. Yeild: 32 rolls.

Preparation Time:
Preparation Time:
30 min. + rising




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