The Secret to Perfect Cinnamon Rolls

These are the most extraordinary cinnamon rolls I've ever tasted. (Don't worry there's plenty for the whole family-and then some.) These delightful sweet rolls are from Sonja Allen's Flour Creations Bakery in Fayette, Missouri where I first discovered them. (Thank you, Sonja!)

They have a secret ingredient in them: instant pudding. You can use instant or make your own vanilla pudding. I have tried both, and for some strange reason the instant pudding rolls come our better. You can also add chocolate pudding and make a chocolate frosting, which is fantastic.

SONJA'S CINNAMON ROLLS
Makes 3 dozen rolls

Dough
1 (14-ounce) can sweetened condensed milk
4 egg yolks
2 tablespoons butter
1 tablespoon cornstarch
1 (3 ½ ounce) box instant vanilla pudding
2 eggs, beaten
½ cup (1 stick) unsalted butter, melted
2 tablespoons sugar
2 (1/4-ounce) packages active dry yeast
½ cup warm water, 100 to 110 degrees
6 cups bread flour, sifted

Filling
2 cups brown sugar
4 teaspoons ground cinnamon

Frosting
1 cup (2 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
8 ounces (1/2 box) powdered sugar
Milk to thin the frosting if necessary

Make the dough the evening before by placing the sweetened condensed milk, egg yolks, 2 tablespoons butter, and cornstarch in the top of a double boiler over medium heat. Stir constantly and cook until custard coats the back of a spoon.

Remove from the heat and chill in the refrigerator for 20 minutes.

Meanwhile, in a large bowl, make the pudding according to directions on the box, then stir in 2 beaten eggs and the melted butter.

Combine the pudding with the chilled custard mixture, stirring well. Set aside.

Add the sugar and yeast to warm water, stirring well to combine. Let stand 10 minutes.

Add the yeast mixture to the pudding mixture, then stir in the sifted bread flour, one cup at a time. (You can also complete this step with a stand mixer, adding one cup of flour at a time.) The dough will make a soft ball.

Transfer the dough to a well-oiled bowl, cover, and refrigerate overnight.

For the filling, combine the sugar and cinnamon in a small bowl and set aside.

To make the rolls, remove the dough from the refrigerator and on a lightly floured surface roll to slightly flatten. Allow it to double in bulk, about 2 hours.

After the dough has doubled, divide it in half and roll each half into a large 8 x 12-inch piece, then sprinkle with half of the filling mixture.

Roll each one jelly-roll-style and slice with a serrated knife.

Place the rolls on a heavily greased sheet pan. Do not crowd them. Give the rolls enough room to double in bulk once more. Place a light cloth over them.

Preheat the oven to 350 degrees.

When the rolls have doubled in bulk, remove the cloth and bake for 25 minutes or until light brown.

Meanwhile make the frosting by creaming the butter and cream cheese in the bowl of an electric mixer on medium speed. Reduce the speed and add the powdered sugar. Use the milk to thin if the frosting is too thick.

Remove the rolls from the oven and cool slightly on a wire rack. Spread with the cream cheese frosting and serve warm.