Meredith's *Perfect* Cinnamon Rolls

Dough:
1/2 cup warm water
4 1/2 tsp active dry yeast
2 Tbsp sugar
1 (3.5oz) box instant vanilla pudding
2 cups milk, warmed
2 eggs
1/2 cup butter, melted
1 tsp salt
7+ cups flour

Filling:
1/2 cup butter, melted
1 1/2 cup brown sugar
6 tsp cinnamon
1 Tbsp flour

Icing:
8 oz cream cheese, softened
1/2 cup butter, softened
1/2 tsp vanilla
2 1/2 cups powdered sugar
1/4 tsp salt

- Combine warm water, yeast, and sugar. Set aside. Put flour, salt, and dry pudding mix in a large mixing bowl. Pour in yeast mixture, melted butter, warm milk, and eggs. Mix with dough hook for a couple of minutes on medium, to medium-low speed, until all ingredients are kneaded together and soft dough is formed. Add extra flour a couple Tablespoons at a time until you get a soft, but not sticky, dough. It should come away from the sides of the bowls but still be soft to the touch.

- Form dough into a ball and place in a large, greased bowl. Cover bowl with damp cloth. Place in warm place to rise until dough is doubled in size. Approximately 1 hour.

- In the meantime, mix together brown sugar, cinnamon, and flour. Set aside.

- After dough has risen, turn out onto floured surface. Cut dough in half, if you want to work with less dough at a time. (I’ve made this recipe so many times that I will roll out the entire batch of dough.)

- Roll out one half of the dough to form a large rectangle. Approximately 12 inches by 8 inches. Roll to approximately 1/4" in thickness. the thinner you roll the dough, the more of a spiral you will get in your roll, offering more cinnamony layers!

- Brush with half of melted butter.  Sprinkle half of butter/cinnamon/sugar mixture on top of dough.

- Roll dough, jelly-roll style, starting from the longer side of the rectangle.

- Using unflavored dental floss or thread, cut logs into 3/4" to 1" slices. Each log will yield 12 slices, or the entire batch will yield 24. Place 12 rolls in each greased 9x13 baking dish.

- Repeat with other half of dough and butter/cinnamon/sugar mixture.

- Let rise, until rolls are doubled in size. Approximately 30 minutes.

Bake at 350 degrees for 17-25 minutes (depending on oven), careful to not overcook!

For icing, mix all ingredients together. Spread over warm cinnamon rolls. Serve warm and enjoy!

Makes TWO DOZEN cinnamon rolls


Recipe by Meredith