Post by chief_cook2 on Jan 22, 2003 22:08:53 GMT -6
Prep: 20 min, Marinate: 3:00, Cook: 20 min, plus rising time.
For 4 Servings:
1/2 cup warm water
2 Tbs. active dry yeast
2 Tbs. sugar
1/4 lb instant vanilla pudding
1-1/2 cups unsalted butter, melted
2 eggs, beaten
1 tsp. salt necessary
8 cups all purpose flour
2 cups brown sugar, firmly packed
2 Tbs. ground cinnamon
1/2 lb. cream cheese, softened
1 tsp. vanilla extract
3 cups powdered sugar
3 Tbs. milk, approx. (enough to fluff)
Combine first 3 ingredients in a bowl. Stir until dissolved and set aside. Make pudding mix according to package directions in another bowl. Add 1/2 cup butter, eggs and salt. Mix well. Add yeast mixture and blend. Gradually add flour and knead until smooth, adding sprinkles of flour as needed to control stickiness. Once dough is no longer sticky and is soft and silky feeling, it is ready. Place in a very large greased bowl, cover and let rise about 1 hour, until double in bulk. Punch down and let rise again, about 45 minutes. On a lightly floured surface, roll out to a rectangular shape. Spread 1/2 cup butter over surface. Combine brown sugar and cinnamon in a bowl. Sprinkle all over top surface of dough. Roll up very tightly. With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut.) Place on greased baking pan, 2 inches apart. Lightly press rolls down with your hands. Cover and let rise until double again. Preheat oven to 350°F. Bake 15-20 minutes. Take buns out when they just start to turn golden. Do not overbake. To make cream cheese frosting, combine last 4 ingredients in a bowl and mix until smooth. Spread on very warm rolls. Rolls are best when served warm.
This recipe serves 20 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 20 only.
Per serving: calories 521, fat 18.9g, 32% calories from fat, cholesterol 69mg, protein 6.9g, carbohydrates 82.5g, fiber 1.9g, sugar 45.8g, sodium 251mg, diet points 12.1.