Mickey Cinnamon Rolls

Makes 12 jumbo rolls

Ingredients:

ROLLS

• ½ cup warm water
• 2 packages yeast
• 2 tablespoons sugar
• 1 package (3 ½ oz.) instant vanilla pudding
• 2 cups milk
• ½ cup butter, unsalted, melted
• 2 large eggs, beaten
• 1 teaspoon salt
• 7-8 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 2 tablespoons cinnamon

CREAM CHEESE FROSTING

• 1 pkg. (8 oz.) cream cheese, softened to room temperature
  ½ cup unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 3 cups confectioner’s sugar
• 2 tablespoons milk
• Pink gel food coloring (optional)

Instructions:

1. Make dough – In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside while yeast activates. In the bowl of a stand mixer fitted with a whisk attachment, whisk pudding mix and milk until thoroughly combined and thickened. Add ½ cup melted butter, eggs, and salt to the pudding mixture and mix until combined. Switch mixer to a dough hook attachment. Add yeast mixture to the pudding mixture and mix well. Gradually add flour 1 cup at a time, combining completely after each addition. Knead until smooth. Place in a very large greased bowl. Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in size.
   
   

2. Form rolls – Punch down dough and knead. Allow to rest for 30 minutes. Knead once more until smooth. Cut dough ball in half. Roll each dough ball into a large rectangle on a very large floured surface. Cut one of the rectangles in half to create two long strips. Spread the surface of the dough with 1 cup of softened butter. Sprinkle with the sugar and cinnamon mixture. Roll up all three rectangles like a jelly roll. Measure dough every 2 inches and cut with a knife.