Do yourself a favor and make these cinnamon rolls today! Or really, you’ll miss out on the best cinnamon rolls ever. And don’t say I didn’t warn you! They are fabulous—so much flavor and fluffiness—they nearly melt on your tongue. We have our own cinnamon rolls in Holland named, “Zeeuwse Bolussen”. They’re good, but they can’t hold a candle to these.
This recipe was sent to me by an American friend. One of the perks to food blogging; people from all over the world email you the best recipes. I frowned when I scanned the ingredients list, though. Instant vanilla pudding mix? You’re kidding, right? We never add vanilla pudding to our pastry dough here. Heck, I didn’t even know if it was sold here. As it turns out it is, so I picked up a box and got to it.
I love how these rolls are not overly sweet nor do they require three sticks of butter.
2 tbsp warm water
3 tbsp butter (2 oz)
4 tbsp instant vanilla pudding mix
1/2 cup warm milk
1 large egg
1/2 tbsp white sugar
1/2 tsp salt
2 cups + 3 tbsp all-purpose flour
1 1/4 tsp instant or active dry yeast
1/2 a cup brown sugar
2 tsp cinnamon
2 oz chopped up walnuts
2 or 3 tbsp butter
4 oz cream cheese
4 tbsp confectioners sugar
1/2 tsp vanilla extract
2 tsp milk
Let the dough rise for about an hour when using active dry yeast, punch it down and then continue with the recipe below!
Keep in mind that the thickness of the dough determines the structure of your rolls. The first time I made these, I didn’t roll the dough thin enough and it gave me these, more like cinnamon buns (quick shots taken at night). Really tasty, but I think I prefer the thinner cinnamon rolls.
I’m not a big fan of frosting in general and really feel they don’t need it. But since it was part of the recipe, I threw it in!
I combined 4 oz room-temperature cream cheese with 2 tsp milk, 1/2 a tsp vanilla extract, 4 tbsp confectioner sugar and stirred until smooth and creamy. The original recipe called for 2 tbsp butter, but I didn’t add them. Feel free to throw them into the equation.
Bake them in a preheated oven at 350F (175C) for 15 to 20 minutes. I like them brown and crispy so I gave them the full 20 minutes (I once even gave them 25 minutes for extra crunch), if you want them lighter and fluffied you should probably stick to 15 mins. Drizzle the cream cheese frosting on top while they’re still warm.
|The Ultimate Cinnamon Rolls|
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