Well, as luck would have it, someone gave me the February/March 2015 Taste of Home to flip through and keep. Oh my goodness. And so then I had to make these cinnamon rolls.
CAN'T-EAT-JUST-ONE CINNAMON ROLLS
1 package (or 2 1/4 teaspoons) active dry yeast
1 tablespoon sugar
1/4 cup water (110 degrees)
1 cup 2% milk
1/3 cup instant vanilla pudding (approx half of a 3.4 ounce box)
1 egg
1/4 cup butter, melted
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
Filling:
3/4 cup sugar
1 tablespoon cinnamon
1/4 cup butter, melted (I omitted this)
Frosting: (I made mine more of a glaze and added about 1/2 tablespoon milk -- I also cut this in half)
1 1/2 cups confectioner's sugar
1/2 cup butter, softened
2 teaspoons vanilla
1 teaspoon water
In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough flour to form a soft dough (I used all 3 1/2 cups).
Turn onto a floured surface; knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
For filing, in a bowl, mix sugar and cinnamon. Punch down dough; divide in half. Roll each into an 18x10 inch rectangle. Brush each with 2 tablespoons butter; sprinkle with half of the sugar mixture. Roll up, starting with a long side; pinch seam to seal. Cut each into 12 slices.
Place in a greased 13x9 inch baking pan. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350.
Bake 20 to 25 minutes (mine took 20) or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over warm rolls.
Notes: In addition to what I already noted in the recipe above... I chose not to cut each half into 12. I ended up with a total of 16 and I assume they were just bigger than what they otherwise would have been.
Verdict: They are yummy. We ate half the pan in less than a day. And then had to give some away for fear that I would eat the rest (seriously don't need that!). However, I have another recipe for cinnamon rolls that are overnight cinnamon rolls. Which means I can do all the the work the night before and then just bake them in the morning. So I will probably keep using that recipe, because it's amazing too and I like splitting it up. But these are delicious, and I would otherwise keep making them.
