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Frosted Cinnamon Rolls

 Frosted Cinnamon Rolls
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
21 ServingsPrep: 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 King Arthur Unbleached 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.

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Frosted Cinnamon Rolls (continued)

Directions (continued)

  • 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 for 10
  • minutes before removing from pans to wire racks to cool.
  • In a large bowl, beat frosting ingredients until smooth. Frost warm
  • rolls. Store in refrigerator. Yield: 21 rolls.