Special Cinnamon Rolls Recipe

5 19 22
Special Cinnamon Rolls Recipe
Special Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo

Special Cinnamon Rolls Recipe

Read Reviews
5 19 22
Publisher Photo
Reveals Brenda Deveau of Van Buren, Maine, "I found that adding instant pudding mix to my mom's delicious roll recipe really enhances the flavor."
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 8 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups warm whole milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 1/4 cup butter, melted
  • FILLING:
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup raisins
  • 1 cup chopped walnuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract

Directions

In a bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until nearly doubled, 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. Yield: 2 dozen.
Originally published as Special Cinnamon Rolls in Taste of Home February/March 1996, p17

Nutritional Facts

1 each: 364 calories, 11g fat (3g saturated fat), 26mg cholesterol, 294mg sodium, 60g carbohydrate (26g sugars, 2g fiber), 7g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 8 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups warm whole milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 1/4 cup butter, melted
  • FILLING:
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup raisins
  • 1 cup chopped walnuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract
  1. In a bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
  2. Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until nearly doubled, 45 minutes.
  3. Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. Yield: 2 dozen.
Originally published as Special Cinnamon Rolls in Taste of Home February/March 1996, p17

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Reviews forSpecial Cinnamon Rolls

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MY REVIEW
2124arizona User ID: 845443 268293
Reviewed Jun. 23, 2017

"Nothing taste better than cinnamon roll in the morning. This recipe is the one I use most often. TheyAre so good!"

MY REVIEW
pam2310 User ID: 4231098 253215
Reviewed Aug. 27, 2016

"I used a serrated bread knife the cut the rolls. Better than using flossing string to cut them. They were delicious!!!!"

MY REVIEW
Joscy User ID: 2694585 5086
Reviewed May. 3, 2014

"These rolls definitely are more than worthy of the time it takes to make. WONDERFUL!! Ought to be rated **10**, at least."

MY REVIEW
dawne3309 User ID: 7629116 9114
Reviewed Jan. 23, 2014

"just finished making these they came out wonderful easy recipe to follow the only thing i changed was i used cinnamon and sugar and canned apple pie filling for the filling make sur you spread the pie filling very thinly so the dough doesn't get gooey"

MY REVIEW
antadaall User ID: 5206252 7591
Reviewed Feb. 17, 2013

"These are super easy and very delicious. My daughter and I made them. We had a great time and everyone really liked them. The bread raises beautifully. They had a crisp crust on the outside and soft, melt-int-your mouth inside."

MY REVIEW
kshea User ID: 2698812 8676
Reviewed Jun. 8, 2012

"Instead of using raisins, next time I will use

dried cranberrys and dried cherries. My rolls really rose up high! Great!"

MY REVIEW
kshea User ID: 2698812 9133
Reviewed Jun. 8, 2012

"These were tasty! I cut up dried cherries and added them with the raisens. Great!"

MY REVIEW
TEEDEE43 User ID: 5728146 8609
Reviewed Jan. 5, 2012

"These Cinnamon Rolls are really great!!! I did substitute applesauce for the oil and used Splenda for 1/2 of the sugar called for in the dough and in the filling. One question, why are you "not" to knead the dough? I've been baking for 46 years and the cinnamon roll recipes, always have you knead the dough. Does someone know the answer.

Anyway, these are great and I will make them again, this weekend, I hope."

MY REVIEW
P M Finan User ID: 2822923 7590
Reviewed Dec. 15, 2011

"I've made these cinnamon rolls for years and they are the best! Large and delicious."

MY REVIEW
valeriejsoares User ID: 6400595 9111
Reviewed Dec. 14, 2011

"This recipe is DELICIOUS! Usually the first time I bake something it's a fail, but this one turned out on the first try. :) Although, I have to say swapped the filing for one that was just basically creamy cinnamon and sugar, just because we don't really like nuts. :) My husband requests this all the time!"

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