I love cinnamon rolls! I used to love to fly with my family when I was younger just so I could eat at the Cinnabon at the airport (extra frosting please!). Since we don’t fly on regular basis I had to come up with my own recipe for cinnamon rolls that are just like the ones at Cinnabon! In fact I think mine are better.
Who doesn’t love butter, brown sugar, and cinnamon spread over a sweet and tender dough?
Plus, helpers like this make the time pass a little quicker when you are rolling and cutting.
Once my cinnamon rolls are rolled up I cut them with dental floss. It makes very quick work of everything, just please don’t use the mint flavored kind.
I don’t think it gets better than this. I was giving these away as Christmas gifts, so I like to bake them off in disposable tins that I got at the dollar store.
Yum. The frosting is my favorite. I’ve have been known to make a batch and a half of frosting to make sure they are extra gooey.
- For the dough:
- 1 small package of vanilla instant pudding mix
- 2 cups milk
- 2 packages yeast (4½ teaspoons)
- 2 tablespoons sugar
- ½ cup luke warm water
- 1 stick of butter, melted
- 2 eggs
- 1 tsp salt
- 6-8 cups of flour
- 2 sticks of butter, softened
- 2 cups brown sugar, lightly packed
- 4 teaspoons cinnamon
- For the frosting:
- 8 oz cream cheese
- 1 stick of butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 tablespoon milk
- Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
- In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
- In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
- Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
- Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
- Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough.
- Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with dental floss every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
- Make the frosting. Mix all the frosting ingredients together until smooth.
- While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
This recipe usually makes about 25-30 large cinnamon rolls.