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Screamin' Cinnamon Rolls with Cream Cheese Frosting

 

Screamin' Cinnamon Rolls with Cream Cheese Frosting recipe
90

Yield

60

servings

Prep

30

min

Cook

25

min

Ready

hrs

 

Ingredients

½ cup water
warm
2 pkgs yeast, active dry
*
2 tablespoons sugar
1 package instant pudding mix, vanilla
2 cups milk
room temp.
½ cup butter
melted
2 large eggs
beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup butter
melted
2 cups brown sugar
*
2 tablespoons cinnamon
(2 to 3)
4 ounces cream cheese
softened
¼ cup butter
softened
1 teaspoon vanilla extract
2 cups powdered sugar
2 tablespoons milk

Directions

In small bowl combine water, yeast and sugar. Stir until dissolved, set aside. In large bowl, mix pudding with milk. Add ½ cup melted butter, egg and salt.

Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth, adding a little more flour if needed ( this is a soft dough). Place in a very large greased bowl. Cover and let rise until double in size.

Punch down and cover and let rise again. Roll dough out on a large floured surface to a rectangle, about 34x21 inch in size. Brush the 1 cup melted butter over dough. Combine brown sugar and cinnamon and sprinkle over butter.

Roll dough up and cut into about 20 rolls (i use dental floss to cut rolls easily). Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls rise in a warm place about 20 minutes.

Bake in a preheated 350℉ (180℃) F. oven for 20 to 30 minutes, until done. Frost rolls while still warm.

Frosting:

Beat cream cheese and butter until smooth, beat in vanilla and milk. Add powdered sugar and beat until smooth. Frost rolls while still very warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 14541% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 113mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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