Try to stop at one !


Makes 24

Ingredients​

• 1 package active dry yeast
• 1 tablespoon sugar
• 1/4 cup warm water
• 1 cup full cream milk
• 1/3 cup instant vanilla pudding mix
• 1 large egg, room temperature
• 1/4 cup butter, melted
• 1 teaspoon salt
• 3 1/2 cups plain flour
• filling:
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 cup butter, melted
• frosting:
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon water
• 1 1/2 cups icing sugar

Directions​

1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water.
2. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. For filling, in a small bowl, mix sugar and cinnamon.
5. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.
6. Place all slices in a greased 13 x 9 inch pan , cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 175 C ot 155 fan forced
7. Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
8. For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm

 

[Suzanne rose]

The cinnamon rolls are the ones in front