Mel's Kitchen Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Blustery. Perfect word to describe our weather.

Listened to the wind howl.

All.

Night.

Long.

Hello, hot cocoa and warm cinnamon roll morning.

I found these rolls on Mel's Kitchen Cafe. Wonderful blog. Melanie describes herself as:

"...very, very average when it comes to cooking."

Hello. Mel. Have you looked at your blog? Average is not a word I would use to describe your cooking skills. She started her blog as many of us do- to keep recipes, pictures, etc. in one place. Mel writes, "Several years later, this blog still houses my favorite tried-and-true recipes as well as the new, dishes and desserts I’ve made and loved.

I was browsing around her site the other day, and found lots of recipes that were tempting. I was curious when I saw her "best" category, and found Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting.

There's a reason this recipe is on her "best" page.

Oh, P.S. Remember waaay back, when you wanted to print out a recipe from ABK and had to cut and paste the text into Word, then print? Being the computer genius I am, I couldn't figure out the process. I asked Mel for help. She responded immediately and tutored me step-by-step. Now it's as easy as hitting "print" to get your fave recipe on paper. Thanks Melanie!

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Mel's Kitchen Cafe
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Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. 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 should 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 cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch 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 over bake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let thaw in the refrigerator. Take out of fridge the next morning and let rise until doubled. Bake according to the recipe.

If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled.

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