CAROL'S CINNAMON ROLLS

Carol's Cinnamon Rolls image

Provided by Carol Jesmer

Time 2h

Number Of Ingredients 22

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BREAD INGREDIENTS
4 Tbsp melted butter
4 Tbsp water
1/2 box pudding mix (I use vanilla or butterscotch); 3.4 oz
1 c milk
1 medium egg
1 Tbsp sugar
1/2 tsp salt
4 c bread flour (I use all-purpose)
2 1/2 tsp yeast (I use dry yeast, sometimes rapid rise)
FILLING INGREDIENTS
1/2 c softened butter
1 c brown sugar
2 tsp cinnamon
1/2 c chopped nuts (optional)
1/4 c raisins (optional)
FOR FROSTING
4 oz cream cheese
1/4 c softened butter
1 1/2 c powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk

Steps:

1. For rolls, place ingredients in machine following the order of your machine.
2. Set on dough cycle.
3. After dough cycle, remove from machine and place on a lightly floured surface.
4. Roll out to about a 17 x 10 rectangle.
5. For filling, mix brown sugar and cinnamon.
6. Spread softened butter over dough.
7. Sprinkle with brown sugar and cinnamon mixture.
8. I add nuts and raisins.
9. Roll tightly from the long end.
10. Pinch the edges closed when completely rolled.
11. Slice the dough into about 1/2 inch slices or larger depending on how big you want to make them.
12. Place into cake pans (I use a greased 9x13 pan). Sometimes I can get as many as 20 rolls to a batch. You may need two pans.
13. Let rise until doubled.
14. Bake at 350 for 15-20 minutes. Do not overbake.
15. For frosting, combine the frosting ingredients.
16. Spread on warm rolls.
17. They are best if eaten fresh, but 10 -15 seconds in the microwave will soften them up.