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Vanilla Cinnamon Rolls

 Vanilla Cinnamon Rolls
This is the best recipe I have found for cinnamon rolls. They're so tender with a delightful vanilla flavor and yummy frosting. When I serve them to my family, they disappear in no time. —Linda Martin, Warsaw, Indiana
32 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup plus 2 tablespoons butter, melted, divided
  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 2 cups confectioners' sugar

Directions

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft set; set aside.
  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter,
  • eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3
  • minutes. Add pudding; beat until smooth. Stir in enough remaining
  • flour to form a soft dough (dough will be sticky).

2 of 2

Vanilla Cinnamon Rolls (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; divide in half. Roll
  • each portion into an 18-in. x 11-in. rectangle; brush with remaining
  • butter. Combine brown sugar and cinnamon; sprinkle over dough to
  • within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seams to
  • seal. Cut each into 16 slices. Place cut side down in two greased
  • 13-in. x 9-in. baking dishes. Cover and let rise until doubled,
  • about 30 minutes.
  • Bake at 350° for 20-25 minutes or until golden brown.
  • Meanwhile, in a large saucepan, combine the brown sugar, cream and
  • butter. Bring to a boil; cook and stir for 2 minutes. Remove from
  • the heat. Beat in confectioners' sugar with a hand mixer until
  • creamy. Frost warm rolls. Serve warm. Yield: 32 rolls.
Nutritional Facts: 1 cinnamon roll equals 252 calories, 9 g fat (5 g saturated fat), 37 mg cholesterol, 178 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
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