Dough:
6 cups flour
1 tsp sea salt
3 Tblsp canola oil
3.4 oz package instant cheesecake pudding mix
2 cups milk
1 stick softened butter
2 eggs
1/2 cup warm water (110° to 115°)
2 Tblsp active dry yeast
2 Tblsp sugar
Combine water, yeast, and sugar. Stir to dissolve and then allow to activate for 10 min.
Prepare pudding by combining pudding mix and milk. Add softened butter and eggs. Stir yeast mixture into pudding.
Put flour and salt into mixer with dough hook attachment. Add pudding mixture to flour and run mixer until dough pulls away from sides. Add canola oil last and continue to knead with mixer dough hook.
Transfer dough to oiled glass bowl and cover loosely with Saran Wrap. Allow to rise in warm area for 1 hour.
Make filling:
2 cups brown sugar
1 stick softened butter
5 tsp cinnamon
Stir to combine and heat in microwave for up to 30 seconds if needed to soften the mixture so that it is spreadable.
Punch down dough. Roll dough out onto lightly floured surface into 16x20 inch rectangle. Spread filling out then roll into tight roll. Use thread or dental floss to cut roll into 12 thick rolls. Arrange 4 in three 8x8 pans. Cover loosely and allow to rise second time for 30 min.
Bake at 350 for 30 min, covering loosely with foil halfway through baking. Internal temp needs to reach 190°.
Remove from oven then top with cream cheese frosting.
Frosting:
8 oz cream cheese, softened
1/2 cup heavy whipping cream
2 cups powdered sugar
1 tsp vanilla
Use hand mixer to blend all ingredients until smooth. Spread generously onto warm rolls.
Check out this Instagram reel of me making them!
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