Best and easiest cinnamon rolls I have ever made! I got this from a friend
- Carbohydrate 119.449619674989 g
- Cholesterol 40.9916666666667 mg
- Fat 18.509555 g
- Fiber 2.26876258818309 g
- Protein 7.54191125011213 g
- Saturated Fat 10.4369435416667 g
- Serving Size 1 1 Serving (191g)
- Sodium 766.618750026163 mg
- Sugar 117.180857086806 g
- Trans Fat 1.589771375 g
- Calories 665 calories
Step-by-step
- Thaw frozen white bread dough
- Sprinkle pan with nuts (if desired) and cinnamon. Tear 1 loaf of bread and place in pan.
- In another pan - Melt 1 stick of butter, add 1 cup brown sugar, 1 box of vanilla Cook N Serve pudding (3 oz), 2 tablespoons milk Bring to a boil for 1 minute constantly stirring. Pour mixture over dough. Fill in cracks with other bread loaf.
- Spray cling wrap with Pam and cover pan overnight to let rise.
- In the morning bake 25 to 30 minutes in 350 degree oven.
Dark caramelized sugar coats the bottom of the pan while the interior of the torn dough absorbs a rich butter and pudding slurry during the overnight proof. Skepticism is warranted when instant pudding powder enters a pastry dough, but science explains the result: modified starches retain moisture that standard flour alone cannot hold.
- Boil the butter, brown sugar, pudding mix, and milk mixture for exactly one minute to activate the starch thickeners before pouring it over the dough.
- Cover the baking dish tightly with greased plastic wrap to prevent a dry crust from forming during the 8-hour refrigerator rise.
- Bake the pan at 350 degrees Fahrenheit for 25 to 30 minutes until the bubbling caramel sets at the edges.
- Substitute regular whole milk for the specified two tablespoons without altering the thickening properties of the pudding mix.
Strong black coffee cuts through the high sugar concentration of the pastry. Acidic fresh berries provide necessary contrast to the heavy dairy content.
