Cinnamon rolls I.

If you looked at a few of my recipes, you may realize, I'm a fan of cinnamon. On most days a soft, moist, sweet cinnamon roll fully satisfies my cravings for sweets.

The following recipe is as delicious as it is unhealthy. But with moderation I'm sure it doesn't hurt to try it. It is cinnamon roll number 1, because I will be posting another recipe with a flaky, pseudo-danish dough.

Ingredients
Dough:
0.55 cup warm water
1 tbsp dry yeast
1 tbsp sugar
0.25 cup vanilla pudding powder
0.25 cup melted butter
1 egg, beaten
0.5 tsp salt
3 cups flour

Filling:
0.5 cup melted butter
1.25 cup light brown sugar
1 tbsp cinnamon

Topping:
1 package room temperature cream cheese
1 tsp vanilla
1.5 cup powdered sugar
1 tbsp milk

Preparation
Mix 0.25 cup warm water, 1 tbsp sugar and the yeast until dissolved. Allow to rest for 10 minutes (until frothy). In a bowl mix the pudding powder with the remaining water, then add the butter, egg and salt. Mix well using a wire whisk.

Add the yeast mixture to the bowl and combine, then start adding in flour, half-a-cup at a time. Stir in each portion of the flour, until it becomes hard to stir. Then pour the dough onto a floured surface and adding flour as necessary knead until the dough becomes very smooth and elastic.

Place into a clean bowl with a little bit of oil. Turn the dough in the oil a few times to coat. Cover with plastic wrap and allow to rise in a warm place, until it doubles (1-2 hrs).

When ready, punch down the dough and knead a few times. On a lightly floured surface roll out into a 25 by 12 inch rectangle. Pour the melted butter for your filling on the dough and spread evenly. Mix the brown sugar and cinnamon, and sprinkle on the butter distributing the filling everywhere.
Taking the 12-inch-side roll up your rectangle into a 12 inch long log. Cut into 1 inch slices using unwaxed dental floss. This will ensure that your rolls are perfectly round. Move them into a heavy glass or ceramic pan, leaving plenty of space between the rolls for expansion.

Cover the rolls and allow them to rise again for 1-2 hours. Bake at 300F for 20 minutes. You will need to optimize these for your oven, but you want your rolls to be fully baked, yet soft on the outside.
When they've cooled somewhat, top with the cream cheese topping.

These are delicious 'little' artery-cloggers! I actually only have one third of a roll at a time...when I can resist eating more.

Bon appetit!