Cinnamon Rolls
Prep time
Cook time
Total time
There isn't a person on this earth that doesn't love cinnamon rolls! I've been on a quest for the perfect recipe for one of my very favorite sweets....here it is! They are definitely time-consuming, but easy enough to make. You will need a very large surface to roll out the dough and a 9 X13 inch baking dish. But you will be rewarded with the most incredible, warm, soft, cinnamony, buttery roll of goodness, slathered with a buttercream/cream cheese frosting! Mindblowing! When you have time, these are a must make at least once, just to witness how incredible a homemade yeast cinnamon roll can be!
Author: Ruth Guerri
Recipe type: desserts
Serves: 16 - 18
Ingredients
Cinnamon Rolls
- ½ cup of hot tap water (between 105 and 110 degrees)
- 2 packages of active dry yeast
- 2 tablespoons of sugar
- 1 (3½ ounce) package of instant vanilla pudding
- 2 cups of whole milk
- ½ cup of unsalted butter, melted
- 2 eggs
- ½ tsp of salt
- 8 cups of all-purpose flour
- ½ cup of melted butter to brush on dough
- 2 cups of brown sugar
- 2½ tablespoons of cinnamon
- ⅛ tsp of salt
- ½ - ¾ cup nuts - optional
- ½ to ¾ of raisins - optional
Cream Cheese Frosting
- 1 (8-ounce) package of cream cheese, softened (room temperature)
- ½ cup of unsalted butter, softened
- 1 teaspoon of vanilla paste or pure vanilla extract
- 3 cups of powdered sugar
- 2 tablespoons of whole milk or cream
Instructions
- In a medium bowl, combine the water, yeast, and sugar. Stir until dissolved and set aside, it will grow!
- In a large bowl, whisk the pudding mix and the milk together until completely dissolved.
- Add the ½ cup melted butter, egg, and salt. Mix well, then add the yeast mixture and blend well.
- Gradually add in the flour, stirring well, let the dough sit for 10 minutes, then turn out onto a floured surface and knead the dough until smooth 8 - 10 minutes.
- Place in a very large greased bowl.
Cover with plastic wrap or a towel and let rise in a warm place until double in size, about 1 hour. The oven is a good place, heat it up on the lowest temperature, turn it off and place a pan of hot water on the bottom rack to keep the dough moist while it rises. - Punch down (use your fist) and let rise again for a second time, about 30 minutes.
- Roll the dough on a large floured surface, into approximately a 30 X 20-inch rectangle.
- Using a pastry brush, brush the melted butter on the entire surface of the dough.
- In a medium bowl, stir the brown sugar and cinnamon together. Sprinkle evenly over the buttered dough, sprinkle on the nuts and raisins if using. Now, starting with the long side, roll it toward you, jelly-roll style.
- Slice the dough into 1-1/2 inch sections with a very sharp knife.
- Butter a 9 X 13-inch baking pan and pick up each roll and pat it together so it holds its shape while baking. Place the rolls in the pan, leaving a little space in between for expansion, cover and let them rise in a warm place for about 30 minutes.
- Preheat the oven to 350 degrees and bake the rolls about 20 - 25 minutes. Make the frosting while the rolls bake because they are frosted while still warm.
- To make the frosting, combine all ingredients in a large bowl and stir until smooth.
- Last step, frost the rolls generously, getting into every crevice, now pop them back in the oven for 5 minutes, this is an optional step, but the icing melts into all of the nooks and crannies!
Now, just separate or cut the rolls, don't worry if they're not perfect! 
Ready to eat! Enjoy!
Notes
Rising times are variable, they depend mostly on temperature, the times given are approximate, but you'll be able to see if the dough has doubled, if not just give it more time, I promise it will rise! A good test to determine if it's time to punch down after the first rise is to insert two fingers in the dough up to the second knuckle, if the holes remain, it's ready, if the dough springs back, give it more time.
