Cinnabon Cinnamon Rolls

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These rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.

Ingredients

  • Rolls:
  • 1/4 C. butter, melted
  • 1/4 C. water
  • 1/2 package instant vanilla pudding (1/2 of a 3.4 oz. box)
  • 1 C. milk
  • 1 egg, beaten
  • 1 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 4 C. bread flour
  • 2 1/2 tsp. yeast
  • Filling:
  • 1/2 C. butter, softened
  • 1 C. brown sugar
  • 2 tsp. cinnamon
  • 1/4 C. chopped walnuts (optional)
  • 1/4 C. raisins (optional)
  • Frosting:
  • 4 oz. cream cheese, softened
  • 1/4 C. butter, softened
  • 1 1/2 C. confectioners sugar
  • 1/2 tsp. vanilla extract
  • 1 1/2 tsp. milk

Directions

Rolls: Place ingredients in machine following manufacturer's instructions. Set for dough cycle. After completion of dough cycle, remove from machine and roll out to an approximate 17 x 10-in. rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-in. slices (or larger if a larger bun is preferred). Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-in. pans. Let rise until doubled. Bake at 350 degrees F for 15 to 20 minutes, until golden. Do not over-bake. Frosting: Spread on very warm rolls. 

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Reviews (3)

  • I am NOT a baker in any sense of the term, but I LOVED this recipe. I don't eat breads or rolls or anything but once every ten years or so and this is GREAT and EASY recipe.... even for me...... wonderful. I told all my neighbors I was making them and gave most away..... just too much for me... but they loved them as well.

    Flag as inappropriate Sheryll_Rufus  |  January 26, 2010

  • I make these all the time but I use black forest dried mushrooms (rehydrated) instead of crimini, seasoning salt, garlic, chicken or pork or port and crab or shrimp. They are requested at every party I go to and for weddings I cater. I do not use flour to seal them just water and that has worked perfect.

    Flag as inappropriate pborzick  |  May 6, 2009

  • wHEN MY FOUR BROTHERS AND i WERE YOUNGER OUR MOM USE TO MAKE THESE FOR US. THERE WERE NEVER ANY LEFT OVERS THANKS FOR THIS RECIPE

    Flag as inappropriate HONEYBEAR  |  April 12, 2008

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