Stephanie's Cinnamon Rolls
Stephanie's Cinnamon Rolls recipe
Yield
1 batchPrep
35 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 3 ½ | ounces |
instant pudding mix, vanilla
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
margarine
melted |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| 8 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 101.2 | ml/g |
instant pudding mix, vanilla
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
margarine
melted |
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 1.9 | l |
all-purpose flour
|
|
Directions
In small bowl, combine water, yeast and sugar.
Stir until dissolved.
Set aside. In large bowl take the pudding mix and milk and prepare according to package directions.
Add margarine, eggs and salt. Mix well.
Then add the yeast mixture.
Blend together and gradually add flour and knead until smooth.
Place in a very large greased bowl.
Cover and let rise until doubled.
Punch down and let rise again. Then roll out on lightly floured surface to 34x21 inches.
Take 1 cup margarine melted, and spread over surface.
In small bowl, mix 2 cups brown sugar and 6 Tablespoons cinnamon.
Sprinkle all over top of surface. Roll up from long end very tightly.
With a knife put a notch every 2 inches.
Now with a string or I prefer a thread, place under roll by notch and criss-cross over to cut roll.
Place on greased baking pan, 2 inch apart.
Take hand and lightly press down roll.
Cover and let rise until doubled again.
Bake at 350℉ (180℃). for 15 to 20 minutes.
Take them out when they start to turn golden brown.
