My hands were covered in sticky sugary mess so I couldn't get a picture of the rolled up dough ready to be cut. I learned this cool trick: use thread to cut your cinnamon rolls. It works!I thought they were AHHHmazing
Icing them before wrapping and sending them with my son "Spring is here, school is almost over" gifts for his teacher and long overdue thank you to some friends.I must say they were finger lickin good!!!
2 tbspn dry yeast
1/2 cp warm water
1 tspn salt
1 cp warm milk
1/2 cp sugar
1/2 c brown sugar
1tspn lemon extract
1/3 cp of instant vanilla pudding mix
1/3 cp of instant lemon pudding mix
7-8 cps of flour
1/2 cp of butter
2/3cps brown sugar
3/4 cps of blueberries
2 tspn of lemon juice
In a large mixing bowl dissolve yeast and water, let it sit for 10min or until bubbly. Add eggs, salt, milk, sugar, shortening, both puddings, lemon extract and 4cps of flour. Slowly add the rest of the flour. The dough will be sticky.
Put on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Place blueberries in lemon juice in a seperate bowl. Then add lemon zest to all of the dough and place blueberries on top.
2cps of powdered sugar
2tsp lemon juice
1 tsp lemon zest
1/4 cp milk
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices.
Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine glaze ingredients. Spread over buns. Serve warm. Yield: 2 dozen.