Cinnabon Rolls

Kyle Haas

copycat dessert baking

Mall-famous cinnamon rolls with the vanilla-pudding dough trick and cream cheese frosting

Servings

20

Prep Time

150 min

Cook Time

20 min

Calories

—

Ingredients

Rolls

  • ½ cup warm water
  • 2 packages dry yeast
  • 2 Tbsp sugar
  • 1 package (3½ oz) vanilla pudding mix
  • ½ cup margarine, melted
  • 2 eggs
  • 1 tsp salt
  • 6 cups flour

Filling

  • 1 cup soft butter
  • 2 cups brown sugar
  • 4 tsp cinnamon

Cream Cheese Frosting

  • 8 oz cream cheese
  • ½ cup margarine
  • 1 tsp vanilla
  • 3 cups confectioners’ sugar
  • 1 Tbsp milk

Directions

  1. Combine the warm water, yeast, and sugar in a bowl. Stir until dissolved and set aside.
  2. In a large bowl, prepare the pudding mix according to package directions. Add the margarine, eggs, and salt and mix well, then blend in the yeast mixture.
  3. Gradually add the flour and knead until smooth. Place in a greased bowl, cover, and let rise until doubled. Punch down and let rise again.
  4. Roll the dough out on a floured board to about 34 x 21 inches. Spread the soft butter over the surface. Mix the brown sugar and cinnamon and sprinkle over the top.
  5. Roll up very tightly. Notch every 2 inches, then cut with thread or a knife. Place on a lightly greased cookie sheet 2 inches apart and lightly press each roll down. Cover and let rise until doubled again.
  6. Bake at 350°F for 15–20 minutes, removing them as soon as they start to turn golden — don’t over bake.
  7. For the frosting, mix all the ingredients until smooth. Frost the rolls while warm. Makes about 20 very large rolls.

  Chef's Tips

DON'T over bake — pull them the moment they start to turn golden. Cutting the rolls with a length of thread instead of a knife keeps them round. Frost while still warm.