Save on Pinterest

Can’t-Eat-Just-One Cinnamon Rolls

My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
  • Total Time
    Prep: 1 hour + rising Bake: 20 min.
  • Makes
    2 dozen

Ingredients

  • 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, room temperature
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted
  • FROSTING:
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 1-1/2 to 1-3/4 cups confectioners' sugar

Directions

  • 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 1 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 Facts
1 cinnamon roll: 199 calories, 8g fat (5g saturated fat), 29mg cholesterol, 187mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate
Average Rating:
  • Rebecca
    Jun 5, 2020

    I haven’t tried this yet but have a general question: Can I use frozen bread dough to make this or a cinnamon swirl bread. If yes, when do I roll it out flat—before or after rising the dough?

  • mollyja
    May 11, 2020

    Trying this for the first time, but it isn't rising like I would want it to. Any suggestions?

  • ckbray
    Apr 19, 2020

    Tasty but needs MORE cinnamon in the filling. I would double it. I found another similar recipe on this site that uses cream cheese in the frosting and has double the cinnamon. I will try that one and compare.

  • Shanae
    Apr 14, 2020

    I made these for Easter, they were delicious. Instead of using plain vanilla pudding mix, I used french vanilla pudding mix. My family enjoyed these, I will definitely be making these again real soon.

  • sjacnsmith
    Nov 25, 2019

    I made these as directed except I used banana pudding instead of vanilla because that's what I had on hand. My family thought the mystery flavor was apple until I revealed my secret. Either way, they LOVED them! They especially loved how moist they were and that would be true no matter what pudding flavor you used.

  • littlecootie
    Jul 8, 2019

    my kids beg for these. It is worth the time that it takes. My kids have gotten involved and are now helping me with making them. Baking Memories!

  • moinnj
    Mar 29, 2019

    I've been using this recipe for years. It is consistently good and far better than other recipes I used before it. One thing I love is that these rolls are soft coming out of the oven. I also love that it uses real butter. The frosting recipe is so easy to make! A complete winner and I've made them a half dozen times.

  • msjujubee
    Dec 16, 2018

    How may I print this recipe. Family coming for Xmas. This will be an awesome brunch addition once everyone is up. The aroma should make that happen ?

  • Sondra
    Nov 28, 2018

    Has anyone tried to convert this recipe to use a bread machine??

  • MC
    Nov 12, 2018

    This was the first time I ever tried homemade cinnamon rolls and I followed the recipe exactly. We were all very disappointed in these. Somewhat on the dry side, but they lacked the cinnamon gooeyness that you'd expect from cinnamon rolls. The icing was very sweet too. I think the cinnamon/sugar/butter filling should be increased and the frosting recipe cut in half. But I won't be making them again and will look for a better recipe.