" Better Than Cinnabon" Cinnamon Rolls

"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."
 
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photo by Julieannie photo by Julieannie
photo by Julieannie
Ready In:
1hr 25mins
Ingredients:
16
Yields:
16 rolls
Serves:
16
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ingredients

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directions

  • 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.

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Reviews

  1. 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.)
     
  2. JennyJBK
    These are so good! My nephews went crazy for them and they are picky. I am making a double batch for Thanksgiving breakfast. My mom liked them so much she asked me to make some for the nurses who take care of my grandma. Thanks
     
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Tweaks

  1. 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.)
     

RECIPE SUBMITTED BY

Not so much a river otter as a desert otter these days since I moved to the Gila Valley as a mail order bride to a miner. I am a stay at home wife and mom for the time being so I have been using cooking as a creative outlet and way to occupy my suddenly vast ammounts of free time. I have an old, ancient copy of the Joy of Cooking that I swear by for the basics, but recently found the Martha Stewart recipe annuals to be very much to my liking. Since I am living in the Sonoran desert, I am inclined to all things spicy. I am fascinated by machaca burritos at the moment which are typical of mining fare.
 
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