- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 1/4 cup warm water (110° to 115°)
- 1 cup 2% milk
- 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
- 1 large egg
- 1/4 cup butter, melted
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 1-1/2 to 1-3/4 cups confectioners' sugar
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn one portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.
- Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
- Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
- For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm. Yield: 2 dozen.
Reviews for Can't-Eat-Just-One Cinnamon Rolls
"I'm in the middle of making these...used the full 3 1/2 cups of flour and kneaded with my kitchen aid mixer. The dough was REALLY sticky but I didn't want to add much more flour so I'm letting it rise sticky and all. Suggestions?"
"The best cinnamon roll I've ever made. This is coming from an experienced cook / baker. Perfect."
"These got rave reviews when I served them to my guests. I love making cinnamon rolls, and this recipe is definitely right up there with some of my favorites. Nice and tender. I also made the dough the night previously and let them come to room temp and baked the next day. I like that this recipe makes 24 rolls, as this would be a great addition to a brunch buffet for a good sized crowd!"
"love em !"
"These are WONDERFUL and I've tried MANY cinnamon roll recipes! I mixed them up, let them rise once then rolled them out and placed them in the refrigerator over night as I wanted them fresh baked for Sunday morning. I let them rise about 1 1/2 hrs the next day and they were PERFECT! I also cut in half the amount of butter and added about 1/2 cup more powdered sugar to the frosting recipe."
"The only disappointing thing about these rolls is they are GONE in a flash! :)"
"These are the best cinnamon rolls I've ever made. Thanks!"
"Nothing but AWESOME!!"
"These are excellent and I even used this dough to make kolaches too. They turned out fabulous as well. Thank you for a great recipe Taste of Home."
"Can you put all the ingredients in a bread machine on the dough cycle & let it do the kneading for you?"