Here is a new twist on an old favorite. I was really intrigued by these since they have vanilla pudding in them. They went together fast and my family loved the flavor. The dough is pretty soft, but after rising, is a little easier to work with. I added an additional 1/2 cup of flour because my dough was a little on the sticky side. This ended up being the perfect amount.
Vanilla Cinnamon Rolls with Cream Cheese Frosting
1/2 cup warm water
2 Tablespoons actvie dry yeast
1 Tablespoons sugar
3 1/2 ounce package instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs 1 tespoon salt
6+ cups flour (I added an additional 1/2 cup)
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
8 ounces cream cheese
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner's sugar
2-3 Tablespoons milk (I didn't use any because my consistency was already good)
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and mix with 2 cups of milk (per directions on package). Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It shold be very soft but not sticky. Place in a greased bowl. 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 of cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch in every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. 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.
Combined butter and cream cheese, mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.
Makes 24 very large size rolls.