1/2 cup warm water 2 packages active dry yeast 2 tablespoons sugar 1 package (3.5 ounce size) instant vanilla pudding mix 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon salt 8 cups flour 1/2 cup butter, melted Topping 2 cups brown sugar, packed 2 tablespoons cinnamon Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 3 cups powdered sugar 1 tablespoon milk
In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Gradually add flour and knead until smooth.
Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.
In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll.
Place 4 rolls each into 8 or 9-inch square baking pans, 2" apart. Cover and let rise in warm draft free place until double. Bake at 350 degrees F for 15-20 minutes, remove when golden brown.
Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.
This recipe is fantastic! I used bread flour, doubled the cinnamon as recommended by other posters, and nearly doubled the filling mixture to get a nice layer in the middle. I may try packing the rolls closer next time as my family prefers chewier edges. This is a winner recipe.
Babaloo September 1, 2011 REVIEW:
Roll out to 34" x 21" rectangle.
Starting at the long edge of the dough, roll up very tightly.
Cut every 2 inches.
Does anyone else have a problem with the math?
It ain't rocket science, but it's a fantastic recipe (except for the math)
NeNe September 21, 2010 REVIEW:
My husband took one bite & sed "MY MAN"! And gave me a high five when he tasted this. Then he stood up gave me a hug and sed Baby what u need, you want some money, you need to go shopping, Baby whatever you want just get it money is no option. Then he hugged me again and didn't want to let go. Finally he sed we gotta keep this a secret cuz if ppl find out they gone be asking for you to make them all the time! SO i can say it was definitely worth the time and they are priceless! And maple syrup in the icing..Oh, Love it!
BeeBee February 10, 2010 REVIEW:
This recipe was amazing! I followed directions to the letter (except for omiting the milk in the frosting)and it came out perfect.I don't often work with yeast doughs so I was exceptionally proud of myself when this one proved to be so successful.Taste and looks both deserve a five star rating.
Guest Foodie January 12, 2010 COMMENT: Your cinnabon are out of this world .I have made these many times.Always a Hit. Just make sure you put them in , atleast a 9 inch pan I get 16 rolls from this recipe,
Guest Foodie January 6, 2010 REVIEW:
This is the best cinnabon recipe that I have found. My whole family loved them. My husband hates sweets but loved these. could not stop eating them
Michele November 21, 2009 COMMENT: Dough did not rise, had a very yeasty smell and taste. Dough was very sticky and hard to work with. After spreading brown sugar and cinnamon mixture, trying to roll was impossible. The dough was stuck to the counter, and yes, it was floured. Buns made a mess while cooking. Sticky mess everywhere. Almost impossible to get them off the pan. They tasted very yeasty and doughy. The frosting was good. Clean up was awful. Will not make again. Too time consuming and way too messy. Did not taste like Cinnabon at all.
Tonya May 30, 2009 REVIEW:
About the missing ingredient in the frosting, it is pure maple syrup. About 2-3 TBLS will do just right. It works great with the cream cheese!
fcchief March 15, 2008 REVIEW:
For the frosting, I don't use vanilla, but about 1/4-1/2 tsp of lemon extract, you have to add a little at a time until taste is just right. I am making a batch now for a date, am going to try a suggestion from a friend, to get the gooey mess at the bottom,she said to put a little milk mixed with some brown sugar and cinnamon so that it will carmelize. Usually mine are delicious but do not have the gooey mess. Will let everyone know how it comes out and quantities used.
discipleruss December 25, 2007 REVIEW:
This is a great receipe! I doubled the cinnamon. Don't know what the person is talking about the dough being a batter. My dough was really stiff like you would expect. The missing ingredient in the icing might be lemon I've heard, but I did not put it in. I needed more rise time in between punches and they took more like 30 minutes to bake. I used more vanilla in the icing too. Great receipe! Highly recommended!
NY Dieter May 13, 2007 REVIEW:
I've just tried the recipe, the only modification I did was putting more tablespoons of cinnamon in the filling. About 4. Other than that.... it was really really good!! I am dieting... but couldn't rezist one :) Recommended! I will do it again from this recipe.
Colorado Cook December 16, 2006 REVIEW:
These were the BEST! I made them for Thanksgiving brunch, they were a bigger hit than the turkey. My father-in-law and brother-in-law fought over the last two the next day...highly recommend these to anyone who like YUMMINESS!!!
Guest Foodie October 15, 2006 REVIEW:
I was drawn to this recipe by the ingredients but the reviews convinced me to take a chance. The dough was so heavy & sticky I couldn't imagine that it would ever rise, but it did; and the results were the best cinnamon rolls I've ever made, and I've made a bunch over 40 years of trying. Thank You!
Guest Foodie June 6, 2006 REVIEW:
It seems like the cinnabon roll recipe is good, but you are missing a main ingredient in the frosting recipe... ;o)
ALEXAS March 7, 2006 REVIEW:
THIS RECIPE IS AMAZING!WILL BECOME A FAVORITE IN MY FAMILY.EVERYONE JUST LOVED THEM,AND THEY ARE SO EASY TO MAKE!
Member since: Jun 27, 2005
aikovego June 27, 2005 REVIEW:
This recipe is fantastic! I added 1 more tablespoon to the brown sugar mixture...Yum. I also rolled the dough the wrong way at first and had to un-roll it and re-roll the other direction. Be sure to roll the horizontal rectangle from left to right or right to left. This will create a shorter roll with more layers. If you roll it the other direction, it will producte a long, less layer cinnamon roll. Longer will produce smaller, more quantitative rolls.
I recommend this recipe and suggest having the time to make it as it does take a while. Rising worked best for me on my covered porch, in the Texas heat with a flour-sack towel over the dough.
Member since: Jun 14, 2005
cookin4five June 14, 2005 REVIEW:
Excellent. They taste just like the real thing. I made these a couple of months ago and my kids and their friends are still talking about them. Time consuming but worth it!
Member since: Mar 18, 2005
adj425 March 18, 2005 REVIEW:
These are fantastic. You should know that the dough will be much looser than you might expect, almost like a batter when you are ready for the first rise. Also, you only need 3 baking pans, not 5 like it says. Other than that, prepare to be hooked! I made these 4 times in 2 weeks. I had to stop making them so that we wouldn't eat them!
Member since: Dec 26, 2004
raabusmc December 26, 2004 REVIEW:
Right on the money!!
maybe add ONLY one more Tbls of cinnamon
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Fruit salad can serve multiple purposes. It can be a casual side dish, a kid-friendly healthy snack, or an elegant dessert. Get creative with tropical or exotic fruits like star fruit or lychees, or keep it simple with a fruit cocktail type salad.