Prep 20 mins
Cook 20 mins
C'est si bon, Cinnamon Rolls is more like it. vanilla pudding in the mix makes these exceptionally tender.
- 1 1⁄2 cups water
- 2 tablespoons instant yeast
- 2 tablespoons sugar
- 1 (3 1/2 ounce) package vanilla pudding mix
- 1⁄2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon salt
- 4 -5 cups bread flour
- 1 cup unsalted butter, softened
- 4 teaspoons cinnamon
- 2 cups brown sugar
CREAM CHEESE FROSTING
- 8 ounces cream cheese
- 1⁄2 cup unsalted butter
- 1 teaspoon vanilla
- 3 cups confectioners' sugar
- 1 tablespoon milk
- In a small bowl, hand whisk the water and the yeast and let stand 2 to 3 minutes.
- In the mixing bowl of an electric mixer, prepare pudding according to package directions.
- Add butter, eggs, salt and mix well.
- Add yeast mixture.
- Blend and gradually add the flour, kneading on slowest speed of mixer, until dough is smooth (8 to 10 minutes).
- Insert the bowl into a large plastic bag and let dough rise until doubled (45-60 minutes).
- Gentle deflate dough in the bowl and shape into a ball, and let rise again.
- Gently turn out onto a lightly floured board.
- Then roll out on floured board to approximately 30" x 20".
- Take 1 cup soft butter and spread over surface.
- In bowl, mix 2 cups brown sugar and the cinnamon.
- Sprinkle over top.
- Roll up very tightly.
- With knife, put a notch every 2".
- Cut rolls with dental floss or a sharp knife.
- Place rolls on a lightly greased cookie sheet (2 inches apart).
- Lightly press down on each roll.
- Cover and let rise until doubled.
- Bake at 350 degrees for 15 to 20 minutes.
- Remove rolls when they start to turn golden.
- For Cream Cheese Frosting, combine all ingredients with a whisk, in a medium bowl, until smooth and soft.
- Frost buns while they are still warm.
Yup..thought we got 'em at the mall! These taste just like the mall type! They were fluffy and very good!!
I made this recipe exactly as the directions dictated. The filling and frosting were delicious but the dough recipe is all wrong. When I finished making it the consistency was that of runny soup. I searched another recipe website for "mall style" cinnamon rolls and discovered that only 1/2 cup water is supposed to be used, and that 8 cups of flour should be used instead of the 5 that this recipe calls for. I hate to give bummer reviews but I thought you should know rather than waste your time and ingredients on something that does not turn out. With the two corrections mentioned the result is great and delicious.
Nicole is right in that I think it needs more flour. The dough is supposed to be soft but not sticky. I thought it was ME that made the mistake and maybe miscounted or made a typo in my copy but no, it needs 7 cups to come out just right. Any less and it would be too gooey, any more and it would be too tough. I also creamed the brown sugar, butter and cinnamon together, WAY easier than trying to spread butter on the dough and then add the sugar and cinnamon. Now dont get me wrong, I'm not here to harp on you because I've fallen in love with your particular recipe....It just needed a fine tuning and I'll still give it five stars. My boyfriend says these are dangerously addictive and wants me to express his thanks to you also :) Now if you'll excuse me I'll just slap a couple of your cinnamon rolls right on my thighs because thats where theyll end up. I guarantee you I cannot resist them. THANKS A MILLION!!!