- 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
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 1-1/2 to 1-3/4 cups confectioners' sugar
- 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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.
Reviews forCan't-Eat-Just-One Cinnamon Rolls
"Delicious cinnamon rolls. My family loved them."
"Definitely a keeper ~ delicious cinnamon rolls!"
"I make these with stevia because my husband is diabetic, and you know what? They still vanish in no time flat!"
"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."
"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 downNo substitutions- followed recipe to the T with top quality ingredients such as Bob's Red Mill flour"
"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."
"No words can even describe how amazing these r!!!!! Better than cinnabon for sure. People will die for these. Lol"
"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."
"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!"