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.
   
   

3. Assemble Mickeys – Place each large roll on a baking sheet lined with parchment paper. Space rolls 6 inches apart. Next take two small rolls and gently attach them to the large roll to create a Mickey silhouette. Cover baking sheets with a tea towel or plastic wrap and allow to rise in a warm place for about 20 minutes.
   
   

4. Make Icing – Fit a stand mixer with a paddle attachment. Cream ½ cup of softened butter and cream cheese. When light and fluffy add 1 teaspoon of vanilla extract. Add confectioner’s sugar 1 cup at a time. If icing is too thick at 1 teaspoon of milk to thin. If it’s too runny add a little confectioner’s sugar. If desired, transfer 1/4 cup of icing to a bowl and tint pink with pink gel food coloring. Mix thoroughly. Set icing aside.
   
   

5. Bake – Bake rolls in a preheated 350 degree oven until golden brown in color, about 15–20 minutes. Frost rolls while still warm. Decorate frosted rolls with seasonal sprinkles or a drizzle of pink icing for Valentine’s Day.