Vanilla Pudding Cinnamon Rolls

If you add vanilla pudding to cinnamon roll dough, it makes the dough really soft. This cinnamon roll is chewy and soft and lovely. I can't wait to make these for my family on Christmas morning. (Except I'll do all the prep work the night before, of course.)

From Mel's Kitchen Cafe

Yield: About 24 cinnamon rolls

Prep Time: 45 minutes

Rising Time: About 2 hours

Cooking Time: 15 minutes

Total Time: 3 hours

INGREDIENTS:

{for the dough}

1/2 cup warm water

2 Tablespoons active-dry yeast

2 Tablespoons sugar

3.5 oz. package instant vanilla pudding

1/2 cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner's sugar

2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour. 

**For a healthier option, use neufchatel cheese.

DIRECTIONS:

In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. 

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. 

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.) 

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting.