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Frosted Cinnamon Rolls Recipe
Frosted Cinnamon Rolls Recipe photo by Taste of Home
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Frosted Cinnamon Rolls Recipe

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5 34 46
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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
Featured In: Fall Spices
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:21 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 21 servings

Ingredients

  • 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
  • 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

Nutritional Facts

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

Directions

  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.
Originally published as Frosted Cinnamon Rolls in Quick Cooking September/October 2000, p27


Reviews for Frosted Cinnamon Rolls

AVERAGE RATING
(46)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MarineMom_texas User ID: 31788 253552
Reviewed Sep. 2, 2016

"I made these rolls recently but had trouble getting them to rise. I’m glad to see so many great reviews for this recipe. I feel certain it was probably the yeast I used. I will go back and try again with a brand new package of yeast. They sound so delicious. They did make 21 rolls."

MY REVIEW
klandrews84 User ID: 7066576 239290
Reviewed Dec. 13, 2015

"Wow. I will never use another recipe"

MY REVIEW
DeboraLZ User ID: 7556927 232704
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."

MY REVIEW
gillettcookie User ID: 3422974 80635
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!! :)"

MY REVIEW
SLGD User ID: 6947782 33028
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."

MY REVIEW
SLGD User ID: 6947782 28564
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."

MY REVIEW
SLGD User ID: 6947782 203775
Reviewed Oct. 31, 2012

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

MY REVIEW
LauraManning User ID: 968398 80630
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!"

MY REVIEW
germanycook User ID: 6411056 33027
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!"

MY REVIEW
kafaughn User ID: 3552105 41146
Reviewed Dec. 30, 2011

"Added chopped pecans to the filling. Wonderful!"

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