‹ Back to Can’t-Eat-Just-One Cinnamon Rolls

Print Options

Exps184258 Th153340c09 24 6b 6

Can’t-Eat-Just-One Cinnamon Rolls

TOTAL TIME: Prep: 1 hour + rising Bake: 20 min. YIELD: 2 dozen.
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

Ingredients

  • 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, room temperature
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted
  • FROSTING:
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 1-1/2 to 1-3/4 cups confectioners' sugar

Directions

  • 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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 1 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.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC