VANILLA PUDDING CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Hey Ya'll,

So here it is my first recipe post and is it a good one.  I should say.  But first I just have to say this is what this blog is all about.  Thanks to my new Q96 life, I am able to accomplish things like this that in the past would have seemed impossible to me.  I have always enjoyed baking and doing crafts, but never had the energy or the clarity of mind to get it done.  Today, four months after starting the Q96 vitamins I can enjoy doing things like this and many more things that I can't wait to share with you. Q96 has given me a new life.  But enough of that....let's talk about sweeter things.  These have to be the best cinnamon rolls I have ever had and I have had a few in my day.  Recipes come and go but this one will stay forever in my heart as my tried and true cinnamon roll recipe.  Just trust me on this one....I did eat three in one sitting.  Ugh.  The best part is they are so easy to make and the vanilla pudding in them makes them so soft and moist. (Does anyone hate that word as much as I do?) but its true I can't deny it.  They are so so so delicious.  Go ahead try them you won't be dissapointed.  Thank you Mel over at Melskitchencafe.com.  These rock.  Go check her out she has thousands of amazing recipes :)

INGREDIENTS

Rolls:
• ½ cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 3 ½ ounce package instant vanilla pudding
• ½ cup butter, melted
• 2 eggs
• 1 teaspoon salt
• 6+ cups flour
Filling:
• 1 cup butter, softened to room temperature
• 2 cups brown sugar
• 1 1/2 Tbsp. cinnamon
Frosting:
• 8 ounces cream cheese
• ½ cup butter, softened to room temperature
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 2-3 tablespoons milk

DIRECTIONS

1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 1 1/2 Tbsp. cinnamon. Sprinkle over the top. Roll up very tightly if you are making 24 rolls.  For 48 rolls cut straight down the center before rolling them up to create two long rolls.  Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
2. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls or in this case 48 smaller ones. (Which is why I was able to eat three).

NOTES

Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).