"Best Ever" Cinnamon Rolls

(but not Grandma Gearys...)

Cinnamon Rolls:
1 c. milk
1/4 c. butter
1 Tbsp. (1 pkg) dry yeast
1/4 c warm water
1 Tbsp. sugar
1 small package instant vanilla pudding mix
1 egg, room temperature
1/2 tsp. salt
4 c. flour

Filling:
1/2 c. butter, softened
1 c. packed brown sugar
cinnamon to taste

Frosting:
1 8-oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 1/2 tsp. milk

In saucepan, warm 1 c. milk and 1/4 c. butter until butter is melted.  Set aside.  In large bowl, combine yeast, warm water, and 1 Tbsp. sugar.  Let yeast mixture rise while milk mixture cools.  Stir in cooled milk mixture, vanilla pudding mix, egg and salt.  Beat with electric mixer.  Stir in flour.  Knead on floured board until elastic.  Return to greased bowl.  Cover and put in warm spot until double in size.  Punch dough down.  Roll into rectangular shape (about 17 x 10 inches).  Spread with 1/2 c. softened butter, then sprinkle with brown sugar and cinnamon.  Starting at long side, roll up dough.  Pinch off ends.  Slice into 1-inch slices and place in buttered 9 x 13 inch pan.  Let rise in a warm place until doubled (about 45 minutes).  Bake at 350 for 15-20 minutes.  While rolls bake, make frosting by combining all frosting ingredients (for us, one frosting recipe is enough for a double roll batch).  This can also be made in a bread machine.  Makes 16 servings.

Jenni McCall
Provo, UT