- add review
- #29743
Cinnabon is famous for their perfect cinnamon rolls with creamy icing. Now you can be famous too with your friends and family for copying their recipe at home!
serves/makes:
ready in:
2-5 hrs
21 reviews
2 comments
ingredients
1/2 cup warm water
2 packages (.25 ounce size) active dry yeast
2 tablespoons sugar
1 package (3.5 ounce size) instant vanilla pudding mix plus ingredients called for on package
1/2 cup butter, softened
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1/2 cup butter, melted
Topping
2 cups brown sugar, packed
2 tablespoons ground cinnamon
Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk, more if needed
directions
Combine the water, yeast, and sugar in a small bowl. Mix until the sugar has dissolved. Set aside until the yeast bubbles.
Prepare the pudding mix in a large bowl as directed on the package. Mix until thickened, then add the softened butter, eggs, and salt. Mix well. Stir in the yeast mixture.
Slowly add the flour while stirring and form the mixture into a dough. Knead the dough until smooth.
Grease a large bowl and form the dough into a large ball. Place the dough into the greased bowl. Cover the bowl with a towel and let the dough rise in a warm, draft free location until doubled in size (about an hour).
Punch the dough down and let rise again for about 45 minutes.
Lightly flour a work surface. Turn the dough out onto the surface and roll with a rolling pin to a 34x21-inch rectangle.
Spread the melted butter over the dough.
Combine the brown sugar and cinnamon in a small bowl and mix well. Sprinkle over the melted butter.
Starting at the long edge of the dough rectangle, roll the dough very tightly, jelly roll style. Using a very sharp knife, cut through the dough at 2-inch intervals. Make sure to use a very sharp knife or you will compress the dough.
Place 4 rolls each in 8x8 or 9x9 greased baking dishes, leaving about 2-inches between the rolls. Cover the pans and let rise in a warm, draft-free location until doubled in size.
Preheat the oven to 350 degrees F.
Uncover the rolls and place the baking dishes in the oven. Bake at 350 degrees F for 15-20 minutes, or until golden brown.
Meanwhile, combine the cream cheese, butter, vanilla, powdered sugar, and milk in a mixing bowl. Beat on low speed until combined and smooth. Spread the frosting on the warm rolls in the pans.
Serve the cinnamon rolls warm, or store in an airtight container once cooled.
recipe tips
Use high-quality cream cheese for a rich and creamy frosting.
For a variation, add chopped nuts or raisins to the brown sugar mixture before sprinkling it on the dough.
If the dough is too sticky while rolling, dust your hands and work surface with flour to prevent sticking.
Allow the rolls to cool slightly before frosting to prevent the frosting from melting and becoming runny.
To reheat leftover rolls, wrap them in foil and warm them in the oven at 300 degrees F for a few minutes.
common recipe questions
What is the purpose of adding vanilla pudding mix to the Cinnabon rolls?
The vanilla pudding mix adds a creamy texture and a hint of vanilla flavor to the dough, making it soft and delicious.
Can I use instant pudding mix instead of regular vanilla pudding mix?
You can use instant pudding mix in this recipe, but make sure to follow the package instructions for the correct consistency.
How can I make sure the yeast is activated properly?
To activate the yeast, make sure the water is warm, not hot, so it doesn't kill the yeast. Let it sit and bloom until it looks foamy.
What kind of flour should I use for the Cinnabon rolls?
All-purpose flour works best for this recipe, as it provides the right texture and structure to the dough.
Can I make the dough ahead of time and refrigerate it overnight?
You can refrigerate the dough overnight after the first rise if you cover it tightly with plastic wrap to prevent it from drying out.
Why is it important to roll the dough tightly when making the rolls?
Rolling the dough tightly helps the individual rolls hold their shape and rise evenly while baking.
How can I keep the cinnamon rolls from sticking to the baking dish?
Make sure to grease the baking dish well before placing the rolls in it to prevent sticking.
Can I freeze the unbaked cinnamon rolls for later?
Yes, you can freeze the unbaked rolls after shaping them. Allow them to thaw and rise before baking.
How do I know when the cinnamon rolls are fully baked?
The rolls should be golden brown on top and firm to the touch. You can also insert a toothpick into the center to check for doneness.
Can I store leftover cinnamon rolls?
Yes, you can store leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days.
nutrition data for cinnabon rolls made with vanilla pudding mix
821 calories, 32 grams fat, 123 grams carbohydrates, 12 grams protein per roll.
more recipes like cinnabon rolls made with vanilla pudding mix
CINNAMON RAISIN SWIRL ROLLS
BLUEBERRY CINNAMON ROLLS
CHOCOLATE BREAKFAST ROLLS
AIRPORT CINNAMON ROLLS
LOW FAT CINNAMON ROLLS
BASIC PAN DULCE (MEXICAN SWEET BREAD)
reviews & comments for cinnabon rolls made with vanilla pudding mix
-
Msdemi REVIEW:
May 22, 2021I love this recipe. I always make a double batch which most times is around 33-35 cinnamon buns.
-
Cee REVIEW:
October 4, 2020Great recipe, beautiful dough. I used EZ Gel to make my own instant pudding. Also fresh Saigon Cinnamon in the filling; only needs 1 T for very bright cinnamon flavor. Bake time was 30 minutes, 12 rolls in a 13"x20" foil pan. Heavy duty stand mixer is very helpful for this recipe.
-
Guest REVIEW:
December 9, 2018For the person whose dough was too sticky - you have to wait for the pudding to set before you add it to the mixture.........
-
bakin grandma REVIEW:
April 3, 2012great easy to make loved them
-
hmomof2 REVIEW:
November 9, 2011This 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 REVIEW:
September 1, 2011Roll out to 34" x 21" rectangle.Starting at the long edge of the dough, roll up very tightly.Cut every 2 inches.Makes 12.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 REVIEW:
September 21, 2010My 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 REVIEW:
February 10, 2010This 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
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 REVIEW:
January 6, 2010This 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
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 REVIEW:
May 30, 2009About 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 REVIEW:
March 15, 2008For 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 REVIEW:
December 25, 2007This 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 REVIEW:
May 13, 2007I'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 REVIEW:
December 16, 2006These 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 REVIEW:
October 15, 2006I 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 REVIEW:
June 6, 2006It seems like the cinnabon roll recipe is good, but you are missing a main ingredient in the frosting recipe... ;o)
-
ALEXAS REVIEW:
March 7, 2006THIS RECIPE IS AMAZING!WILL BECOME A FAVORITE IN MY FAMILY.EVERYONE JUST LOVED THEM,AND THEY ARE SO EASY TO MAKE!
-
aikovego REVIEW:
June 27, 2005This 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.
-
cookin4five REVIEW:
June 14, 2005Excellent. 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!
-
adj425 REVIEW:
March 18, 2005These 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!
-
raabusmc REVIEW:
December 26, 2004Right on the money!!maybe add ONLY one more Tbls of cinnamon
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
');
