Cinnamon Rolls

The hit around our home this weekend has been the cinnamon rolls. I have found that Shirley's Bakery in Provo, UT makes THE BEST ones. I wish I knew the recipe she used to make her dough soooo fluffy and soft and good. It's a real treat to have these because we get to enjoy the deliciousness without doing all the work.

The closest recipe that I have found to Shirley's Bakery is very good, but it's A TON of work. I would only recommend trying this at home if you love to bake because if you don't, you won't want to enter the kitchen anymore after making these rolls (lots of standing and messing and cleaning). Here is my recipe:

1/2 cup warm water
2 pkg yeast
2 Tbsp sugar
1 pkg vanilla instant pudding
2 cup skim milk (room temp)
1/2 cup butter, melted
2 large eggs, beaten
1 tsp salt
8 cup all-purpose flour
1 cup butter, melted
2 cup brown sugar
2 Tbsp cinnamon
4 oz cream cheese, softened
1 tsp vanilla
2 cup powdered sugar
2 Tbsp milk
1/4 cup butter, softened

In a small bowl, combine water, yeast, and sugar. Stir until dissolved; set aside. In large bowl, mix pudding with milk. Add 1/2 cup melted butter, egg, and salt. Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough). Place in a very large greased bowl. Cover and let rise until double in size. Punch down and cover and let rise again.

Roll dough out on a large floured surface to a rectangle about 34x21 inches in size. Brush the 1 cup melted butter over dough. Combine brown sugar and cinnamon and sprinkle over butter. Roll dough up and cut into about 24 rolls. Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls rise in a warm place about 20 minutes. Bake in a preheated 350 degree oven for 20-30 minutes, until done.

Frosting: Beat cream cheese and butter until smooth; beat in vanilla and milk. Add powdered sugar and beat until smooth. Frost rolls while still very warm.

For the freezer: After cutting the rolls, flash freeze on a cookie sheet, then wrap for freezing (Ziploc works well here). Before you go to bed, take out the ones you want, put them in a pan, place in the oven with if OFF and the light on. In the morning, bake as usual.

Tip: After baking 15 minutes, place foil over them and bake for another 10 minutes more. This keeps the rolls from over browning and they stay soft.