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Frosted Cinnamon Rolls Recipe

Frosted Cinnamon Rolls Recipe

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
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. YIELD:21 servings


  • 1 cup warm milk (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups bread flour
  • 1/4 cup instant vanilla pudding mix
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 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


  • 1. 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).
  • 2. When cycle is completed, turn dough onto lightly floured surface. 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.
  • 3. 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.
  • 4. Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
  • 5. In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator. Yield: 21 rolls.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts

1 each: 266 calories, 10g fat (6g saturated fat), 33mg cholesterol, 208mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 4g protein .

Reviews for Frosted Cinnamon Rolls

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Reviewed Dec. 13, 2015

"Wow. I will never use another recipe"

Reviewed Sep. 12, 2015

"I used a large heavy cookie sheet and made 16 large cinnamon rolls. Using dental floss to cut the rolls keeps their beautiful shape and it cuts through them so easily by slipping the floss under the roll and pulling it together with the floss crossed. I did use all purpose flour, but they were still perfect."

Reviewed Mar. 23, 2013

"I've been making Paula Deen's rolls for the last few years. These are so much better. After the initial "accident" of the dough spilling over in the bread machine, ( a TBSP of yeast?!) I think I might reduce the yeast next time. But this will definitely be in my favorite folder!! :)"

Reviewed Oct. 31, 2012

"Ha-It wasn't showing as submitting and I kept adding, here is the final revew... I found this recipe when it was first published back in 2000 and have used it since! It's quick, easy, and everyone loves it. Yes, I add a bit more to the filling. I put a dash of Cardamom in with the filling too. Everyone says they are different some how and loves the flavor. I used to send them with my ex-husband for hunting. His hunting buddies will still call to see if I can make them a batch."

Reviewed Oct. 31, 2012

"I found this recipe when it was first published back in 2000 and have used it since! It's quick, easy, and everyone loves it. I used to send them with my ex-husband for hunting. His hunting buddies will still call to see if I can make them a batch."

Reviewed Oct. 31, 2012

"I've used this recipe for years! It's quick, easy, and everyone loves it."

Reviewed Jul. 18, 2012

"Delicious! After cutting the rolls and putting them in the pan, I put them in the fridge overnight (covered tightly with plastic wrap). Then in the morning I used Alton Brown's method for proofing overnight cinnamon rolls--boil about 2 quarts of water. Pour into a shallow pan placed on the bottom rack of the oven. Put rolls on top rack and let rise for 30 minutes, or until doubled. Take rolls and pan of water out of oven. Preheat oven, then bake rolls. It was nice to have homemade cinnamon rolls for breakfast without having to be up at the crack of dawn to start them!"

Reviewed Jan. 6, 2012

"Amazing! I would like a bit more filling, but then again, they werent too gooey that it was overwhelming. The frosting was divine.... MMM!! I'm glad I have some in the freezer!"

Reviewed Dec. 30, 2011

"Added chopped pecans to the filling. Wonderful!"

Reviewed Dec. 24, 2011

"Wow. I used All-purpose flour as that's all I had but it was still great!"

Reviewed Dec. 17, 2011

"This was my first attempt making cinnamon rolls from any recipe and I will look no further because these are wonderful. My 14 year old son calls them "amazing"."

Reviewed Nov. 20, 2011

"Forgot to mention- It seems easier to me to bake these rolls on a 17x11 cookie sheet. Fits all rolls on one pan. I also bake them on parchment paper to make removing clean and easy."

Reviewed Nov. 20, 2011

"I've tried many different cinnamon roll recipes that people have told me were "the best" but I never agreed with any of them until this one. They are absolutely delicious and the best thing is, they are easy because the dough mixes in your bread machine and there are no steps like "scald milk", etc. The only difference I have made in the recipe is using all purpose flour instead of bread flour because that's what I had on hand but they have come out perfect every time. I'm making them right now. YUM!"

Reviewed Oct. 9, 2011

"These were simply awesome! I've made other homemade ones before- but these were the best ever!"

Reviewed Oct. 1, 2011

"Best Cinnamon rolls ever."

Reviewed May. 9, 2011

"This was a wonderful recipe, my Family loved it, compared it to the ones at the mall. I made it again Vegan for a Family friend who is allegic to milk and dairy, and it was just as good. This is now my only recipe for cinnamon rolls!"

Reviewed Feb. 19, 2011

"Easy and delicious."

Reviewed Feb. 2, 2011

"These rolls are so delicious. I am never buying store ones again. My family and I enjoyed them very much. I had to freeze some so we wouldn't eat them all."

Reviewed Dec. 25, 2010

"Excellent - made them for Christmas breakfast."

Reviewed Dec. 7, 2010

"At first, we were a little weirded out by putting pudding mix in the dough, but they turned out really well! We ended up with 15 or so rolls, not 21. The frosting is fantastic, and if we were to change anything it would be to leave a little of the butter out of the frosting and make a little more filling. Thanks!"

Reviewed Aug. 9, 2010

"what can i say awesome i made these for the frist time for a B.B.Q and what a hint they were"

Reviewed Aug. 2, 2010

"This recipe makes a great, easy to work with dough! My family does not like cream cheese, however, so I just used milk and confectioner's sugar to make the glaze."

Reviewed Jul. 2, 2010

"Delicious! I don't make yeast breads that often and these were suprisingly easy. I will be making these again. The frosting is the best part!"

Reviewed Jun. 20, 2010

"We really liked these. I couldn't really get them out of the pan, but once I did we really enjoyed them."

Reviewed May. 7, 2010

"I have probably made this recipe 50 times in the last number of years. I either let it mix in the bread machine or double the recipe and mix it in my Kitchen Aide. These make excellent gifts to teachers or friends after the birth of a child, or to bring to a church breakfast. This recipe is definately a keeper!"

Baking Grandma
Reviewed Mar. 14, 2010

"I've been making these for years, They are probably the most requested baked good I make. In fact in 2 weeks we're having a "cinnamon roll morning" neighbors come over for rolls and coffee. I have changed this recipe a bit. I substitute instant cheese cake for the vanilla pudding and honey for the sugar, and I bake them @ 325* instead of 350*. I think they come out softer. These are definitely the best cinnamon rolls ever!!!

P.S. I use my bread machine to mix the dough."

Reviewed Feb. 22, 2010

"I just made these rolls, and they are very good! I would have given them five stars, but I would like a little chewier roll. Mine were a little dry, but I think it's my fault, and next time I will add more water (like the recipe suggests) during the mixing stage. The icing is delicious, and my family loves them! I don't make yeast breads, and I found this recipe very easy!"

Reviewed Feb. 21, 2010

"These are soo good!!! Made the dough inthe breadmaker, then baked in oven. the vanilla pudding makes a nice sweet dough, and the cream cheese icing is awesome. I mixed the butter, brown sugar and cinnamon all together to make a paste, then spread it on the rolled out dough, rather than sprinkle it on. Its easier, and you get a more even cover of filing. Have made these twice now!"

Reviewed Feb. 21, 2010

"These are absolutely delicious.....the kids absolutely devoured them. The only things I did differently: I used all purpose flour (out of bread flour) so I added an extra 1/2 teaspoon yeast, and I used a 17 X 11 cookie sheet which fit all the rolls nicely. This is not, however, a weekday breakfast. From start to finish, it's approximately 3 hours including bread machine and rising time. It's not a difficult or labor intensive recipe....just one that requires patience."

Reviewed Jul. 19, 2008

"i also have used this recipe with all purpose flour in a bread machine and it turns out every time. It is amazing, rich, and delicious!!! These are our favorite cinnamon rolls. Yum"

Reviewed Apr. 11, 2008

"thanks for the tips I too have a kitchen aid and not a bread machine. Im making these with my 6yr son and his buddy for their sleep over."

Reviewed Apr. 7, 2008

"I just love these rolls! They really do taste like the store at the mall. I had to adjust the recipe a little bit, b/c I don't have a bread machine, I do have a kitchen aid stand mixer, so it wasn't difficult at all. I heated the milk and butter, until warm, and butter was almost melted, meanwhile I put the warm water with the yeast in the bowl to dissolve. I then added the rest of the dough ingredients, and turned my mixer on. I added the milk mix, and had to add about a cup more of flour, and mixed for about 10 min, until the dough pulled away from the sides of bowl. By the way, I did not have bread flour, I used all purpose flour, and it turned out fantastic. I do recommend this recipe, I have tried a few cinnamon roll recipes, and so far this is the best, I am now done searching! Thanks so much!!"

Reviewed Mar. 7, 2008

"These are the best cinnamon rolls you will ever have! You get flavor and icing in every bite! They reheat nicely in the microwave too. No more store bought rolls here!"

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