Can’t-Eat-Just-One Cinnamon Rolls
Total TimePrep: 1 hour + rising Bake: 20 min.
- 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.
Nutrition Facts1 cinnamon roll: 199 calories, 8g fat (5g saturated fat), 29mg cholesterol, 187mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.
Jul 21, 2018
These rolls are fantastic. They had a great flavor and came out looking as great as they tasted. Like the recipe stated the dough was sticky when trying to roll out so be prepared to use all of the remaining flour. I did cut back on the frosting part but that is a family preference. I will definitely make this recipe again.
May 9, 2018
If possible , how would you freeze these ?
May 7, 2018
I made these exactly as the recipe said except I used a cream cheese frosting to finish them off. They turned out fantastic. I had no problems with the dough sticking but I do have a dough attachment on my mixer. Eating just 1? Is really hard to do. OMG, they're so good! This is my new cinnamon roll recipe from now on. Thanks!!
Apr 21, 2018
A traditional cinnamon roll. Mouth watering delicious! Requires a bit work though. In addition to the prep time, there is close to 2 hours additional time waiting for the dough to rise. If you're not in a hurry, this is a great recipe! This one is going to the recipe box.
Mar 11, 2018
Delicious cinnamon rolls. My family loved them.
Mar 4, 2018
Definitely a keeper ~ delicious cinnamon rolls!
Nov 9, 2017
I make these with stevia because my husband is diabetic, and you know what? They still vanish in no time flat!
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.
Oct 15, 2017
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 downNo substitutions- followed recipe to the T with top quality ingredients such as Bob's Red Mill flour
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