Mrs Schwartz S Kitchen Vanilla Pudding Cinnamon Rollsођ 3 cups confectioner’s sugar. 2 3 tablespoons milk or half and half. directions: in a small bowl combine water, yeast and sugar. stir until dissolved. set aside. in large bowl, take pudding mix and prepare according to package directions. add butter, eggs and salt. mix well. Roll out the dough on a lightly greased or floured surface to about 34 x 21 inches in size. take 1 cup soft butter and spread over surface. for the filling: in a small bowl, mix together brown sugar and cinnamon. sprinkle over the top of the buttered dough.
Mrs Schwartz S Kitchen Vanilla Pudding Cinnamon Rollsођ Set aside until the yeast bubbles. prepare the pudding mix in a large bowl as directed on the package. mix until thickened, then add the softened butter, eggs, and salt. mix well. stir in the yeast mixture. slowly add the flour while stirring and form the mixture into a dough. knead the dough until smooth. Click for recipe: vanilla pudding cinnamon rolls with cream cheese frosting from mel’s kitchen cafe. mel’s description of her finished product and my end results did not disappoint. it was as i had dared to believe. they were sweet and cakey and dreamy and no i won’t share my last bite delicious. mel advised the dough would be extremely. Cover and let rise until doubled. then roll out on floured board to 34 x 21 inches in size. take 1 cup soft butter and spread over surface. in bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. sprinkle over the top. roll up very tightly. with knife put a notch every 1 1 2 inches. cut with thread or serrated knife. Bake at 350 degrees f for 20 25 minutes or until golden brown. while cinnamon rolls are baking, make frosting. in a large saucepan, combine the brown sugar, cream and butter. bring to a boil and cook for 2 minutes. remove form heat and beat in powdered sugar until creamy. frost rolls while warm.
Mrs Schwartz S Kitchen Vanilla Pudding Cinnamon Rollsођ Cover and let rise until doubled. then roll out on floured board to 34 x 21 inches in size. take 1 cup soft butter and spread over surface. in bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. sprinkle over the top. roll up very tightly. with knife put a notch every 1 1 2 inches. cut with thread or serrated knife. Bake at 350 degrees f for 20 25 minutes or until golden brown. while cinnamon rolls are baking, make frosting. in a large saucepan, combine the brown sugar, cream and butter. bring to a boil and cook for 2 minutes. remove form heat and beat in powdered sugar until creamy. frost rolls while warm. Cover and let rise until double again. bake at 350 degrees for 15 20 minutes. remove when they start to turn golden (don’t overbake). frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency) or whatever vanilla frosting you like. 4 teaspoons cinnamon. frosting: 8 ounces cream cheese. ½ cup butter, softened to room temperature. 1 teaspoon vanilla. 3 cups confectioner’s sugar. 2 3 tablespoons milk. head over to mel’s kitchen cafe for the recipe and instructions! but before you go!.
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