Stephanie's Cinnamon Rolls
Submitted by sjmvrn
Stephanie’s cinnamon rolls bake up extra soft thanks to a secret in the dough: instant vanilla pudding mix. Rolled with a thick cinnamon-brown-sugar filling and cut with thread for clean swirls, they stay tender for days.
YIELD
1 batchPREP
35 minCOOK
40 minREADY
1 hrsThe secret ingredient hides in the dough. Instant vanilla pudding mix, prepared right into the cinnamon roll dough, is a baker’s trick for rolls that come out unusually soft, tender, and moist, and that stay that way longer than most.
After the pudding-enriched dough rises twice, it’s rolled out wide and slathered with melted margarine, then blanketed in a thick layer of brown sugar and cinnamon. Roll it up tight from the long edge for those many-layered spirals.
Here’s a tidy trick worth borrowing: notch the log every couple of inches, then slide a length of thread underneath and criss-cross it to cut clean rounds. A knife squashes soft dough, but thread slices through without crushing the swirl.
A gentle press flattens each roll slightly, and a final rise before baking gives them room to puff.
Pull them the moment they turn golden; overbaking is the enemy of a soft, pillowy roll.
Pro Tips
- Prepare the pudding mix with the milk as directed and work it into the dough; it’s what keeps these rolls soft and moist for days.
- Cut the rolls with thread or unflavored dental floss instead of a knife to keep the swirls intact.
- Pull them the moment they turn golden; a few extra minutes dries them out.
Variations
- Finish with cream cheese frosting or a simple powdered sugar glaze while still warm.
- Add chopped pecans or raisins to the cinnamon-sugar filling.
- Try butterscotch or chocolate pudding mix in the dough for a different flavor.
Ingredients
Directions
In small bowl, combine water, yeast and sugar.
Stir until dissolved.
Set aside. In large bowl take the pudding mix and milk and prepare according to package directions.
Add margarine, eggs and salt. Mix well.
Then add the yeast mixture.
Blend together and gradually add flour and knead until smooth.
Place in a very large greased bowl.
Cover and let rise until doubled.
Punch down and let rise again. Then roll out on lightly floured surface to 34×21 inches.
Take 1 cup margarine melted, and spread over surface.
In small bowl, mix 2 cups brown sugar and 6 Tablespoons cinnamon.
Sprinkle all over top of surface. Roll up from long end very tightly.
With a knife put a notch every 2 inches.
Now with a string or I prefer a thread, place under roll by notch and criss-cross over to cut roll.
Place on greased baking pan, 2 inch apart.
Take hand and lightly press down roll.
Cover and let rise until doubled again.
Bake at 350℉ (180℃). for 15 to 20 minutes.
Take them out when they start to turn golden brown.
Comments
How much sugar)
I have been making this recipe to 25+ years!! Hands down, it is the best. Most cinnamon rolls taste, or lack thereof, taste like plain white bread with cinnamon sugar. The pudding in the dough makes all the difference!!