Cinnabon? You Bet Your Life

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:

Pudding.

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,

My 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.

Icing:

• 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!!