Can't-Eat-Just-One Cinnamon Rolls Recipe
Can't-Eat-Just-One Cinnamon Rolls Recipe photo by Taste of Home
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Can't-Eat-Just-One Cinnamon Rolls Recipe

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My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
TOTAL TIME: Prep: 1 hour + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 20 min.
MAKES: 24 servings


  • 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

Nutritional Facts

1 cinnamon roll: 199 calories, 8g fat (5g saturated fat), 29mg cholesterol, 187mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.


  1. 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).
  2. 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.
  3. 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.
  4. 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°.
  5. Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
  6. 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.
Originally published as Can't-Eat-Just-One Cinnamon Rolls in Taste of Home February/March 2015, p60

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applebake User ID: 6634356 243315
Reviewed Feb. 6, 2016

"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?"

AmberOC User ID: 7112986 242086
Reviewed Jan. 19, 2016

"The best cinnamon roll I've ever made. This is coming from an experienced cook / baker. Perfect."

shannondobos User ID: 5115022 235540
Reviewed Oct. 24, 2015

"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!"

crystal1968 User ID: 7725284 235240
Reviewed Oct. 19, 2015

"love em !"

pburgpiano User ID: 5947718 230637
Reviewed Aug. 3, 2015

"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."

shortie46 User ID: 8465395 230369
Reviewed Jul. 29, 2015

"The only disappointing thing about these rolls is they are GONE in a flash! :)"

seudhd User ID: 5282520 225995
Reviewed May. 7, 2015

"These are the best cinnamon rolls I've ever made. Thanks!"

apschwartz User ID: 1393337 225625
Reviewed Apr. 29, 2015

"Nothing but AWESOME!!"

Aggie2014 User ID: 8337118 224884
Reviewed Apr. 15, 2015

"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."

Grandmamarge User ID: 6012488 223870
Reviewed Mar. 31, 2015

"Can you put all the ingredients in a bread machine on the dough cycle & let it do the kneading for you?"

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