Can't-Eat-Just-One Cinnamon Rolls Recipe

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Can't-Eat-Just-One Cinnamon Rolls Recipe
Can't-Eat-Just-One Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo

Can't-Eat-Just-One Cinnamon Rolls Recipe

Read Reviews
5 37 36
Publisher Photo
My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 1/4 cup warm water (110° to 115°)
  • 1 cup 2% milk
  • 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted
  • FROSTING:
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 1-1/2 to 1-3/4 cups confectioners' sugar

Directions

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn one portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.
Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm. Yield: 2 dozen.
Originally published as Can't-Eat-Just-One Cinnamon Rolls in Taste of Home February/March 2015, p60

Nutritional Facts

1 cinnamon roll: 199 calories, 8g fat (5g saturated fat), 29mg cholesterol, 187mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 1/4 cup warm water (110° to 115°)
  • 1 cup 2% milk
  • 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted
  • FROSTING:
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 1-1/2 to 1-3/4 cups confectioners' sugar
  1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn one portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.
  4. Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
  5. Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
  6. For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm. Yield: 2 dozen.
Originally published as Can't-Eat-Just-One Cinnamon Rolls in Taste of Home February/March 2015, p60

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Reviews forCan't-Eat-Just-One Cinnamon Rolls

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MY REVIEW
Alyce User ID: 8467245 277488
Reviewed Nov. 9, 2017

"I make these with stevia because my husband is diabetic, and you know what? They still vanish in no time flat!"

MY REVIEW
mrkcook User ID: 8304672 276998
Reviewed Oct. 30, 2017

"They were light and very tasty. But, I'm not sure mine turned out quite right. I'm not an experienced cinnamon roll baker, so I'm not sure where I might have erred (if I did). I doubled the recipe using 6 cups of flour. The dough was extremely sticky. I kneaded in more and more and more flour until the dough was the consistency I thought it should be. Perhaps I used too much flour? The dough never rose (let set for several hours). Baked them anyways and, as I said, they were very tasty. However, I can't say that I will make them again. They took considerably longer than the instructions stated, but homemade cinnamon rolls are a time consuming project."

MY REVIEW
jojobarnes User ID: 6346959 276286
Reviewed Oct. 15, 2017

"Yum"

MY REVIEW
Dianne93101 User ID: 8358686 273402
Reviewed Sep. 23, 2017

"The Perfect Cinnamon roll! A delicate balance of textures and not overly sweet. I made the dough with a bread machine and baked some in a 13x9 metal cake pan and some on a metal cookie sheet w/parchment paper. Both were winners but I like parchment results hands down

No substitutions- followed recipe to the T with top quality ingredients such as Bob's Red Mill flour"

MY REVIEW
[email protected] User ID: 2815440 273394
Reviewed Sep. 23, 2017

"WOW!!! Wish I cold give this recipe a 10 . These are so worth the wait. Even my very picky man loved them. I agree with others no words can described how good these are. Thanks for sharing Regina."

MY REVIEW
ddawn233 User ID: 8424697 273101
Reviewed Sep. 16, 2017

"No words can even describe how amazing these r!!!!! Better than cinnabon for sure. People will die for these. Lol"

MY REVIEW
Charschwartz User ID: 8395652 265801
Reviewed May. 9, 2017

"WOW!!! These are seriously insanely good!!! I'm tossing my Cinnabon recipe and replacing it with this one. I followed the recipe to the tee and the results were melt in your mouth cinnamon rolls that are to die for."

MY REVIEW
AGNES User ID: 4292390 265769
Reviewed May. 9, 2017

"This is my recipe (the one I use all of the time) that I use to make these awesome Cinnamon Rolls. I make twelve large rolls instead of the twenty-four and I put the rolls into a 9x13 pan. Many of my friends ask me to make these rolls because they taste divine! I use a bread machine to make the dough and then proceed as recipe indicates. YUMMY!"

MY REVIEW
dflack628 User ID: 6932371 259329
Reviewed Jan. 7, 2017

"I made these recently and my family loved them. The only change I made was to add some chopped hazelnuts to the cinnamon filling as I have another cinnamon roll recipe with hazelnuts that we really like."

MY REVIEW
LeslieH User ID: 191346 258625
Reviewed Dec. 25, 2016

"Love the addition of the vanilla pudding mix. Soft, but sticky dough. Will make again."

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