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Frosted Cinnamon Rolls Recipe

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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

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

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 on wire racks for 5 minutes. In a bowl, beat frosting ingredients. Remove to wire racks to cool. Frost warm rolls. Store in refrigerator. Yield: 21 rolls.

Frosted Cinnamon Rolls published 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

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Reviews for Frosted Cinnamon Rolls (4)

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Reviewed on Jul. 19, 2008 by rbngndl

i also have used this recipe with all purpose flour in a bread machine and it turns out every time. It is amazing, rich, and delicious!!! These are our favorite cinnamon rolls. Yum

Reviewed on Apr. 11, 2008 by purplekitty

thanks for the tips I too have a kitchen aid and not a bread machine. Im making these with my 6yr son and his buddy for their sleep over.

Reviewed on Apr. 07, 2008 by enewport

I just love these rolls! They really do taste like the store at the mall. I had to adjust the recipe a little bit, b/c I don't have a bread machine, I do have a kitchen aid stand mixer, so it wasn't difficult at all. I heated the milk and butter, until warm, and butter was almost melted, meanwhile I put the warm water with the yeast in the bowl to dissolve. I then added the rest of the dough ingredients, and turned my mixer on. I added the milk mix, and had to add about a cup more of flour, and mixed for about 10 min, until the dough pulled away from the sides of bowl. By the way, I did not have bread flour, I used all purpose flour, and it turned out fantastic. I do recommend this recipe, I have tried a few cinnamon roll recipes, and so far this is the best, I am now done searching! Thanks so much!!

Reviewed on Mar. 07, 2008 by elisa

These are the best cinnamon rolls you will ever have! You get flavor and icing in every bite! They reheat nicely in the microwave too. No more store bought rolls here!

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Ingredients