[X]

Home > Recipes > Frosted Cinnamon Rolls

Frosted Cinnamon Rolls Recipe

Frosted Cinnamon Rolls Recipe photo by Taste of Home

Read reviews (33)

Rate recipe

These pretty cinnamon rolls are absolutely marvelous and taste just like the ones sold at the mall. Topped with a sweet cream cheese frosting, they're best served warm with steaming cups of coffee. Or reheat leftover rolls in the microwave and enjoy anytime of day. -Velma Horton, LaGrange, California

This recipe is:

Contest Winning

[X]

Rate Frosted Cinnamon Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Frosted Cinnamon Rolls Recipe

Prep: 35 min. + rising Bake: 20 min.

Yield: 21 Servings

35 20 55

Ingredients

1 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons milk
1/2 teaspoon vanilla extract

Directions

In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto lightly floured surface. Roll into a 17-in. x 10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices.
Place 12 slices, cut side down, in a greased 13-in. x 9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator. Yield: 21 rolls.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Originally published as Frosted Cinnamon Rolls in Quick Cooking September/October 2000, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Frosted Cinnamon Rolls

Frosted Cinnamon Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 33 reviews

Sort Reviews:

Reviewed on Mar. 23, 2013 by gillettcookie

I've been making Paula Deen's rolls for the last few years. These are so much better. After the initial "accident" of the dough spilling over in the bread machine, ( a TBSP of yeast?!) I think I might reduce the yeast next time. But this will definitely be in my favorite folder!! :)

Reviewed on Oct. 31, 2012 by SLGD

Ha-It wasn't showing as submitting and I kept adding, here is the final revew... I found this recipe when it was first published back in 2000 and have used it since! It's quick, easy, and everyone loves it. Yes, I add a bit more to the filling. I put a dash of Cardamom in with the filling too. Everyone says they are different some how and loves the flavor. I used to send them with my ex-husband for hunting. His hunting buddies will still call to see if I can make them a batch.

Reviewed on Oct. 31, 2012 by SLGD

I found this recipe when it was first published back in 2000 and have used it since! It's quick, easy, and everyone loves it. I used to send them with my ex-husband for hunting. His hunting buddies will still call to see if I can make them a batch.

Reviewed on Oct. 31, 2012 by SLGD

I've used this recipe for years! It's quick, easy, and everyone loves it.

Reviewed on Jul. 18, 2012 by LauraManning

Delicious! After cutting the rolls and putting them in the pan, I put them in the fridge overnight (covered tightly with plastic wrap). Then in the morning I used Alton Brown's method for proofing overnight cinnamon rolls--boil about 2 quarts of water. Pour into a shallow pan placed on the bottom rack of the oven. Put rolls on top rack and let rise for 30 minutes, or until doubled. Take rolls and pan of water out of oven. Preheat oven, then bake rolls. It was nice to have homemade cinnamon rolls for breakfast without having to be up at the crack of dawn to start them!

Reviewed on Jan. 06, 2012 by germanycook

Amazing! I would like a bit more filling, but then again, they werent too gooey that it was overwhelming. The frosting was divine.... MMM!! I'm glad I have some in the freezer!

Reviewed on Dec. 30, 2011 by kafaughn

Added chopped pecans to the filling. Wonderful!

Reviewed on Dec. 24, 2011 by hlkrba

Wow. I used All-purpose flour as that's all I had but it was still great!

Reviewed on Dec. 17, 2011 by luvdarun2

This was my first attempt making cinnamon rolls from any recipe and I will look no further because these are wonderful. My 14 year old son calls them "amazing".

Reviewed on Nov. 20, 2011 by nicolethecook

Forgot to mention- It seems easier to me to bake these rolls on a 17x11 cookie sheet. Fits all rolls on one pan. I also bake them on parchment paper to make removing clean and easy.

View all >