These cinnamon rolls are the closest thing you’re ever going to make at home to the real deal. I say that with absolute certainty and calm. They. Are. It. I’ve held this recipe close to the bone for a long time, mamas, but I will now divulge the secret:
That’s right, you make the rolls with vanilla pudding as your primary liquid. That, and a lot of butter. I have no idea what the nutritional breakdown is, but to be on the safe side, and out of kindness to your heart, I suggest making them only 2 or 3 times a year. Without further ado, I give you,
General Conference Cinnamon Rolls!
- 1/2 cup warm water
- 2 packages dry yeast
- 2 Tbsp sugar
Bloom the yeast with the sugar in the warm water, waiting for froth and bubbles.
- 1/2 cup instant vanilla pudding powder
- 1 c warm water
- 1/2 cup melted butter
- 2 lightly beaten eggs
- 1 tsp salt
- 5-6 cups all-purpose flour
In a large bowl, with a wire whip, mix the pudding powder with the water until well combined and smooth. Add the butter, eggs and salt, whisk to combine well.
Add the bloomed yeast/sugar/water mixture and combine well.
Add flour, one cup at a time, until the dough comes together, and is still soft, but not sticky. Knead until smooth. It will feel like fat baby thighs.
Let rise in a warm, covered and lightly oiled bowl until doubled in size. About 2 hours.
Punch down, and knead again.
With a rolling pin and a lightly floured board, roll out the dough to a 34 x 22 inch rectangle. Keep moving the dough as you roll, to keep from sticking to the board.
- 1 cup melted butter
- 2 1/2 cups light brown sugar
- 2 Tbsp cinnamon
Melt the butter and pour the whole cup on your rolled out rectangle of dough. (I told you only a few times a year!) In a separate bowl, combine with your impeccably clean hands, the sugar and cinnamon, then cover the butter-drenched dough rectangle in an even and delectable layer of cinnamon sugar.
Starting at the 22 inch side, roll the entire thing into a nice, long cinnamon tube. Seal the edge with a little bit of water on a pastry brush or your fingers.
With a serrated knife, (or even better, a piece of thread or dental floss) cut the log into 2 inch segments, and carefully move your giant cinnamon treasures to a glass pan. Put no more than 8 in a large glass Pyrex casserole dish. Do not crowd them- they will rise almost double. Whatever baking dish you use, deeper sides give the rolls a softer exterior = better.
Cover in a warm place and let them rise again until fat and happy- about two hours.
Bake at 350* for 15-18 minutes. Really, only that long. Do not over-bake. You want them to be soft, yet set, in the middle. The house will smell divine.
- 8 oz. softened cream cheese
- 1/2 cup butter
- 1 tsp vanilla
- 3 cups confectioners sugar
- 1 Tbsp cream
Whip all ingredients together and smear on top of still warm rolls.
Remember, only a few times a year!! (For us, it’s Christmas and General Conference- the grand-poo-bah of all Mormon meetings) Your taste buds will rejoice, your heart will need a serious, sweat inducing walk afterwards. Enjoy!!