Recipe by River Otter
I snagged this off of a website and made my own adjustments. These can be refrigerated overnight after shaping. Let rise about 45 minutes at room temp before baking whether or not you refrigerate.
Top Review by amy.markum
I have made this recipe countless times and it is incredible, let me tell you. This recipe has made me locally famous as the person to bring breakfast treats ANYWHERE (kids activities, work parties, family gatherings, etc.). I have two minor changes to this recipe. I use anywhere from 3/4 to the entire package of vanilla pudding mix in the bread part of the recipe. I also add orange extract and substitute orange juice for the milk used in the frosting. I make this recipe without a bread machine and the dough is slightly sticky to work with, depending on the humidity level. Also, rise times may be quite a bit longer than specified in the recipe, depending on the relative humidity and temperature. Don't be intimidated by that, just be patient because these cinnamon rolls are DEFINITELY worth it. And yes, they are quite a bit better than Cinabon in my opinion - mainly because the bread part of this recipe is slightly sweet, aromatic, and moist, with a tender crumb. It is also the only recipe I've found that doesn't depend on getting a huge bite of the filling in order to be flavorful (which means that in the event you end up with thicker parts of the roll or an end piece isn't such a let down when biting into it.)
- 7.08 g package active dry yeast
- 59.14 ml warm water
- 14.79 ml granulated sugar
- 59.14 ml butter
- 236.59 ml milk
- 1 egg, beaten lightly
- 946.36 ml flour
- 99.22 g package vanilla pudding mix, divided
- 2.46 ml salt
- 118.29 ml butter, softened
- 236.59 ml brown sugar
- 19.71-29.57 ml cinnamon
- 113.39 g cream cheese
- 59.14 ml butter
- 236.59 ml powdered sugar
- 7.39 ml milk
Directions See How It's Made
- Combine warm water, sugar and yeast. Set aside.
- In microwave, melt butter.
- When butter is melted, add milk and warm to take the chill off.
- Add beaten egg and yeast mixture (it should be foamy by now) mix gently and pour into pan of bread machine.
- Add flour to bread machine pan, one half of the pudding mix and salt.
- Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
- When dough cycle is complete, roll out dough to approximately 17"x10".
- Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
- Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug)
- At this point you can cover and refrigerate until the next day or let rise 45 minutes.
- Bake at 350F for 20 minutes until golden brown on top.
- Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
- Frost rolls after the have cooled slightly.
- Serve immediately for best results.
- It is my understanding that this recipe does not freeze well.