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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4.5 31 32
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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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Charschwartz User ID: 8395652 265801
Reviewed May. 9, 2017

"WOW!!! These are seriously insanely good!!! I'm tossing my Cinnabon recipe and replacing it with this one. I followed the recipe to the tee and the results were melt in your mouth cinnamon rolls that are to die for."

AGNES User ID: 4292390 265769
Reviewed May. 9, 2017

"This is my recipe (the one I use all of the time) that I use to make these awesome Cinnamon Rolls. I make twelve large rolls instead of the twenty-four and I put the rolls into a 9x13 pan. Many of my friends ask me to make these rolls because they taste divine! I use a bread machine to make the dough and then proceed as recipe indicates. YUMMY!"

dflack628 User ID: 6932371 259329
Reviewed Jan. 7, 2017

"I made these recently and my family loved them. The only change I made was to add some chopped hazelnuts to the cinnamon filling as I have another cinnamon roll recipe with hazelnuts that we really like."

LeslieH User ID: 191346 258625
Reviewed Dec. 25, 2016

"Love the addition of the vanilla pudding mix. Soft, but sticky dough. Will make again."

jeanneam User ID: 4875998 257950
Reviewed Dec. 10, 2016

"Took a batch of these to my neighborhood police station. The coppers loved them. One officer wanted me to bake some for his family for Christmas. Another said they were better than Cinnabons. (Of course they were!) easy to work with. I always knead by hand, not by machine. It's my therapy. Next time, I'd add just a little more liquid to the frosting. It was very thick, but gooey good!"

sandydent User ID: 937394 256267
Reviewed Nov. 1, 2016

"Was looking through old issues when I came across these and had to make them. They are hands down the lightest cinnamon rolls I have ever made. My new all time favourite. I used my mixer to do my kneading and had to add one or two tablespoons more flour so it was not so sticky but the results still came our light and delicious. My new go to cinnamon roll recipe from now on. The next day I just microwaved them for 12-15 seconds to make them taste like they were fresh from the oven. Winner, Winner!"

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 !"

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