Monday, August 16, 2010
If you like your cinnamon rolls soft, and sweet - look no further. Unlike “pudding in the mix” versions of other baked goods -the pudding is prepared beforehand and added to the dough. Doing so really pumps up the vanilla flavor. Cream cheese frosting, though totally unnecessary, puts these over-the-top.
This recipe appears on so many websites, I couldn’t find it's original source - but I couldn’t wait to try it. I love sweet rolls that stay tender, even a few days later. This one (if it actually lasts that long) retains it’s original texture and doesn’t turn tough after cooling once out of the oven.
Next time I’ll use a lighter powdered sugar glaze and drizzle it over the warm rolls. The rolls are so very rich, the cream cheese frosting (in my opinion) makes them overly heavy.
I streamlined the mixing directions somewhat to make things fast & easy. The dough will be extra soft, which makes it a bit tricky to roll out. Remember to use enough flour on the work surface to keep the stickiness to a minimum.
If you don’t like too excessive sugar, you may want to reduce the filling by 1/3. As you can see in the photos, the dough is swimming in filling - which was delicious - but a little too much.
My taste-testers went crazy over this recipe. When they were finished, they had removed half the frosting - and also some of the extra filling. Needless to say, have lots of milk on hand to make the experience complete.
And - to the cook who created this recipe - thank you!
For the adapted recipe for this decadent sweet roll - go to: