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.
Sep 1, 2011
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)
Sep 21, 2010
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!
Feb 10, 2010
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.
Jan 12, 2010
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,
Jan 6, 2010
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
Nov 21, 2009
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.
May 30, 2009
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!
Mar 15, 2008
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.
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