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Pudding Cinnamon Rolls

Makes:

28 small rolls

Ingredients

• 2 Cups milk; scald

• 3/4 Cups Sugar

• 2 TBSP yeast

• 1 tsp salt

• 2 eggs

• 1/2 Cup Oil

• 1 tsp Vanilla extract

• 1 Box instant vanilla pudding (regular or sugar free)

• 6-7 cups flour (852g)


Filling:

• 1 cup butter, softened to room temperature

• 2 cups brown sugar

• 1 TBSP ground cinnamon

Preparation

• Place a mixing bowl into the refrigerator to chill.

• Add Milk to a saucepan and heat over medium high, stirring to prevent burning. Bring to a simmer until temperature reaches 180°F (foam starts forming on the side of the saucepan) remove from heat.

• Bring mixing bowl out of the refrigerator and add heated milk into the chilled bowl. Cool down Milk to 105 - 110°F

• Once milk is cooled to 110°F; mix in Sugar and yeast, let rest for 10 minutes until foamy.

• Once yeast is foamy (proofed); mix in eggs, salt, Oil and Vanilla extract.

• Next mix in the Instant Vanilla Pudding, now gradually add flour to the mixture until well combined and a soft dough forms.

• Take dough out of the bowl, knead on a clean surface to smooth if necessary. Place back into bowl and rise for 1 hour in a warm place or until doubled.

• Once doubled in size; remove from bowl roll into large rectangle, about 1/2 " thick.

• Spread Butter over the entire rolled out dough.

• Mix the brown sugar and cinnamon, then spread onto the top of the butter evenly.

• Gently roll it up starting from the long edge, pinch the seam closed tightly.

• Place your rolls on prepared baking sheet lined with parchment paper, cover with tea towel and let them rise about 45 minutes.

• Meanwhile preheat your oven.

• Bake at 350 degrees for 13 - 15 minutes. Remove when they start to turn golden.

• Remove them from the oven. If you’re frosting them, let them cool fully before topping them. If you’re not topping them, brush them with melted butter while still warm.


Enjoy!

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