Everyone swears their cinnamon rolls are the best, but they’re deluded. Mine are. (Well, with the possible exception of Brad’s mom.) These cinnamon rolls are the closest thing you’re ever going to make at home to the real deal. I say that with absolute certainty and calm. They. Are. It. I’ve held this recipe close to the bone for a long time, folks, but I will divulge the secret:
That’s right, you make the rolls with vanilla pudding as your primary liquid. (get out your food storage pudding!) That, and a lot of butter. I have no idea what the nutritional breakdown is, but to be on the safe side, and out of kindness to your heart, I suggest making them only 2 or 3 times a year. Without further ado, I give you…
General Conference Cinnamon Rolls!
- 1/2 cup warm water
- 2 packages dry yeast
- 2 Tbsp sugar
Bloom the yeast with the sugar in the warm water, waiting for froth and bubbles.
- 1/2 cup instant vanilla pudding powder
- 1 c warm water
- 1/2 cup melted butter
- 2 lightly beaten eggs
- 1 tsp salt
- 5-6 cups all-purpose flour
In a large bowl, with a wire whip, mix the pudding powder with the water until well combined and smooth. Add the butter, eggs and salt, whisk to combine well.
Add the bloomed yeast/sugar/water mixture and combine well.
Add flour, one cup at a time, until the dough comes together, and is still soft, but not sticky. Knead until smooth. It will feel like fat baby thighs.
Let rise in a warm, covered and lightly oiled bowl until doubled in size. About 2 hours.
Punch down, and knead again.
With a rolling pin and a lightly floured board, roll out the dough to a 34 x 22 inch rectangle. Keep moving the dough as you roll, to keep from sticking to the board.
- 1 cup melted butter
- 2 1/2 cups light brown sugar
- 2 Tbsp cinnamon
Melt the butter and pour the whole cup on your rolled out rectangle of dough. (I told you only a few times a year!) In a separate bowl, combine with your impeccably clean hands, the sugar and cinnamon, then cover the butter-drenched dough rectangle in an even and delectable layer of cinnamon sugar.
Starting at the 22 inch side, roll the entire thing into a nice, long cinnamon tube. Seal the edge with a little bit of water on a pastry brush or your fingers.
With a serrated knife, (or even better, a piece of thread or dental floss) cut the log into 2 inch segments, and carefully move your giant cinnamon treasures to a glass pan. Put no more than 8 in a large glass Pyrex casserole dish. Do not crowd them- they will rise almost double. Whatever baking dish you use, deeper sides give the rolls a softer exterior = better.
Cover in a warm place and let them rise again until fat and happy- about two hours.
Bake at 350* for 15-18 minutes. Really, only that long. Do not over-bake. You want them to be soft, yet set, in the middle. The house will smell divine.
- 8 oz. softened cream cheese
- 1/2 cup butter
- 1 tsp vanilla
- 3 cups confectioners sugar
- 1 Tbsp cream
Whip all ingredients together and smear on top of still warm rolls.
Remember, only a few times a year!! Your taste buds will rejoice, but your heart will need a serious, sweat inducing workout afterwards. Enjoy!!