Prep 1 min
Cook 30 mins
These got rave reviews on a recipe list. I've not prepared them, so the prep time is an estimation and doesn't count the time necessary for the dough to rise.
- 118.29 ml warm water
- 2 (14 g) package yeast
- 29.58 ml sugar
- 99.22 g package instant vanilla pudding
- 473.18 ml milk, room temp
- 118.29 ml butter, melted
- 2 large eggs, beaten
- 4.92 ml salt
- 1892.72 ml all-purpose flour
- 236.59 ml butter, melted
- 473.18 ml brown sugar
- 29.58-44.37 ml cinnamon
- 113.39 g cream cheese, softened
- 59.14 ml butter, softened
- 4.92 ml vanilla
- 473.18 ml powdered sugar
- 29.58 ml milk
- In small bowl combine water, yeast& sugar.
- Stir until dissolved, set aside.
- In large bowl, mix pudding with milk.
- Add 1/2 C melted butter,egg& salt.
- Mix well, then add yeast mixture& blend well.
- Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough).
- Place in a very large greased bowl.
- Cover& let rise until double in size.
- Punch down& cover and let rise again.
- Roll dough out on a large floured surface to a rectangle, about 34x21" in size.
- Brush the 1 C melted butter over dough.
- Combine brown sugar& cinnamon and sprinkle over butter.
- Roll dough up& cut into about 20 rolls (use dental floss to cut rolls easily).
- Pat each roll as you place it into a large greased pan (this helps keep rolls in shape).
- Let rolls rise in a warm place about 20 minutes.
- Bake in a 350° oven for 20-30 minutes, or until done.
- Beat cream cheese& butter until smooth, beat in vanilla and milk.
- Add powdered sugar& beat until smooth.
- Frost rolls while still very warm.
I have been looking for the perfect cinnamon roll recipe and I believe I have found it! My 16 yr old son has eaten all of my previous attempts and he tells me this ones a keeper and I have to agree. The dough makes a delicious roll and this recipe tastes like I am eating the original Cinnabon. I did however use dark brown sugar instead of regular brown sugar and 2 and a half TB of the cinnamon. Otherwise I followed the recipe perfectly. It is time consuming due to the dough rising 3 different times, so plan accordingly. I think they could be made the day before and covered with foil to reheat in the oven before adding the cream cheese frosting. It does make a large amount and I think 1 cup of butter brushed on the dough before sprinkling the brown sugar mixture on it is way too much. 1/2 c melted butter should be plenty. I used some of it to brush on bottom and sides of pan before placing the rolls in it to bake. I used an 11 x 17 pan, but it could have been bigger. I suppose you could do this in 2-9x13 pans easily with 12 in each pan. I cut my rolls too thin and had 26 rolls I squeezed into the pan and it was too crowded.<br/>Next time I will try making 1/2 the recipe in one 9x13 pan with 12 rolls in it.Thank you Bliss for sharing a wonderful recipe. I no longer need to search for the perfect cinnamon roll recipe. Because of you I have finally found it! Yay!
Yum Yum! The frosting really turned out good. The rolls were nice and gooey and this was the perfect recip
This was my first time making cinnamon rolls. Although I really enjoyed the recipe and they turned out good, I thought the directions were quite vague. I didn't know how you could warm the dough in a microwave with water steam, or that the dough could be rolled different ways. I also had no idea how much dough this made. A person could easily use half the dough and freeze the other half. I also thought 8C. of flour was too much. I added it, but realized I didn't need it all. Also, 1C of butter to spread on top of the dough was too much as well. 1/2C. is plenty! The brown sugar/cinnamon mixture was more than enough as well. I used 1/2 to 3/4 of it.
I'm going to be the anti-climatic one here and say that I only used the frosting portion of this recipe, but it's great! Smooth and light, not too sweet, just right for cinammon rolls. Perhaps next time I'll use this recipe too!