Learn how to make my ooey gooey cinnamon rolls! I have played with a ton of different recipes and combined my favorites together to make the absolute best cinnamon rolls! Happy Baking!
Makes 12 2’’ Rolls
½ cup warm water
2 TBS active dry yeast
2 TBS sugar
In the mixing bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
¾ cup instant vanilla pudding
2 cups Milk
In large bowl, take pudding mix and milk, mix together.
½ cup butter, melted
1 tsp salt
Add to the Pudding Mixture, Mix Well
Now add pudding mixture to the yeast mixture. Blend.
2 lbs (6+ cups) flour
Gradually add flour; knead until smooth. Do not over flour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.
1 cup butter, softened to room temperature
1 cup sugar
1 cup Brown Sugar
1 TBS + 1 tsp cinnamon
In bowl, mix sugar, brown sugar and cinnamon.
Should be around 4lbs (If your making the LARGE batch measure 4lbs each)
Then roll out on floured surface and measure 24 x 20.
Take 1 cup soft butter and spread over surface.
For Cinnamon Rolls sprinkle the sugar mixture evenly & Roll up very tightly.
For Lemon Strawberry Rolls, after the butter top with 1 cup of strawberry jam.
Using a measuring stick cut into 12 2’’ pieces. 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 cinnamon rolls with 1 RED SCOOP cream cheese frosting .
Top 1 TBS Lemon Glaze onto each Strawberry Roll, frost with 1 purple scoop lemon cream cheese, and top with ¼ cup of diced strawberries
Mix 1 cup softened butter with 2 TBS orange zest, spread evenly over the dough, leaving 1 “ of exposed dough at the top and bottom.