Did you know that part of Good Friday tradition is to make Hot Cross Buns? I didn't. In fact, until last Friday, I didn't know what either of them were. This year, in honor of Good Friday (but mostly because I hadn't had a Diet DP in 4 days) I took the same concept of a hot cross bun -- give or take a few ingredients ... and a cross on the top -- and started a new tradition. Bread + cinnamon + icing = Cinnamon Rolls. I have to say, it was quite an enjoyable holiday!
Grood Friday next year? Come on over and celebrate Gatherum style. I promise after these babies come out of the oven, it will be better than Good Friday, it will be Great Friday!
This is not my usual go-to cinnamon roll recipe. However, this was right up there in deliciousness. I need to think more about which is going to take my #1 slot. I'm not sure where I got this recipe -- I had it written down in my book with no source listed. If it's yours, let me know. You can have the credit.
*If this doesn't make sense and you've never made cinnamon rolls before, come over and we'll have a cinnamon roll clinic!
**This picture is actually of my go-to cinnamon rolls ... not that you would have known that right? Just trying to be honest.
Vanilla Pudding Cinnamon Rolls
½ cup warm water
2 Tb yeast
2 Tb sugar
3 ½ oz package instant vanilla pudding, make as directed
½ cup butter, melted
2 eggs
1 tsp salt
6-7 cups flour
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, combine pudding, butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not add too much flour. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Roll out on floured surface to about 34 X 21 inches in size. I don't think I've ever measured my rectangles. Make it however big you want.
Here's where I don't have exact directions. A little vague, I know, but it's all according to preference.
Take softened butter and spread over surface (Don't be too skimpy on the butter). Sprinkle cinnamon over butter (I like cinnamon so I use a lot.) Take handfuls of brown sugar and spread over butter/cinnamon (don't be skimpy here either). Roll it up into one big cinnamon roll log. Cut in 1 1/2 section with a super sharp knife or use floss or thread (way easier than I knife, I think).
Place on a lightly greased cookie sheet and let rise until double. Bake at 350 degrees for 15-20 minutes or until golden brown. Frost with cream cheese frosting or regular icing.
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup butter, softened
1 tsp vanilla
3 cups powdered sugar
2-3 Tb milk
