Marcy Jos Famous Cinnamon Rolls The secret is the pudding in the dough! 1 3 oz box Cook and Serve vanilla pudding 2 cups milk ½ cup butter 2 packages dry yeast (4 ½ t) 2 t sugar ½ cup warm water 2 eggs, beaten ½ t salt 1 T vegetable oil 6 cups bread flour In a medium saucepan, cook the pudding according to package directions. Add butter and let set until lukewarm and butter is melted. In a small bowl, dissolve yeast and sugar in warm water (115-120°) until foamy. With a KitchenAid mixer, add to the mixing bowl the eggs, salt, oil, yeast mixture and the pudding and mix on low speed. Gradually add in 6 cups of flour, one cup at a time stirring between each addition to make a soft and sticky dough. Turn mixer up to medium speed if needed once more flour is added. Place on a floured surface and knead for 3 minutes. Grease a large bowl and place the dough and cover with a towel. Let rise 45 minutes in a warm place. After dough rises, place back on a floured surface. Using a rolling pen, roll out into a rectangular shape. Spread the filling on top the dough and roll up starting at the long end. Using a sharp knife, cut into 12 rolls, about ¾” thick each. Place in a greased 9 x 13 pan and let rise another 45 minutes. Bake in a 350° for 15-20 minutes or more, depending on your oven. Tops of rolls will be lightly brown. Frost with cream cheese frosting once rolls are slightly cool. Filling: 1 cup butter 2 cups packed brown sugar ⅓ cup cinnamon In a medium size mixing bowl, cream the butter with an electric mixer. Add in brown sugar and cinnamon and mix till all combined. Cream Cheese Frosting 8 oz block of cream cheese, softened 1 stick of butter (½ cup) 4 cups powdered sugar 2 t vanilla extract 1 cups pecans or walnuts In a large mixing bowl, using an electric mixer, beat the softened cream cheese and butter till combined. Add powdered sugar, one cup at a time and the vanilla. Mix till all powdered sugar is blended well. Using a spatula, stir in the nuts. Frost cinnamon rolls and Enjoy!
Posted on: Tue, 11 Mar 2014 04:24:28 +0000
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