Soft Cinnamon Rolls
User Reviews
4.7
Soft Cinnamon Rolls
Description
Soft Cinnamon Rolls combine a yeast-based dough enriched with instant vanilla pudding mix, which contributes to a soft and moist crumb. The dough is rolled out fairly thick, coated with a softened butter layer and a mix of brown sugar and cinnamon to create a rich, sweet, and spicy filling. After rising, the rolls bake until golden and fluffy.
The texture is tender and soft with a moist crumb, making them easy to pull apart. They are finished with a frosting made from cream cheese, butter, vanilla, and confectioners' sugar, which adds a creamy, smooth sweetness to contrast the spicy filling.
These rolls work well for breakfast or brunch when you want a comforting baked treat. They can be served warm or at room temperature. Freezing the pre-baked rolls after cutting is recommended for convenience; simply thaw, allow them to rise again, and bake fresh when desired.
Ingredients
- ½ cup water warm
- 2 tablespoons active dry yeast
- 2 tablespoons white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix needs milk for preparation
- ½ cup butter melted
- 2 egg
- 1 teaspoon salt
- 6 cups all-purpose flour (plus more as needed)
Filling:
- 1 cup butter unsalted, softened to room temperature
- 2 cups brown sugar
- 2 tablespoons ground cinnamon
Frosting:
- 8 ounces cream cheese
- ½ cup butter unsalted, softened to room temperature
- 1 teaspoon vanilla
- 4 cups confectioners' sugar
- 2-3 tablespoons whole milk or cream
Instructions
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
- In large bowl of a stand mixer, make pudding mix according to package directions. Add melted butter, eggs and salt to the pudding mixture and mix well.
- Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not super sticky (somwhere between 6-7 cups total).
- Place in a greased bowl. Cover and let rise until doubled.
- Roll dough onto a floured surface about 34 X 21 inches in size, sprinkling with flour until it doesn't stick. To be honest, mine is usually around 30 X 16 which makes a thicker cinnamon center roll. Take 1 cup soft butter and spread over surface. In bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly starting with the long end. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
- Lightly grease two 9x13 baking dishes and place rolls 1 inch apart. Cover and let rise until double again. *If making ahead of time cover and refrigerate instead of letting rise. When ready to bake remove from the fridge and allow rolls to rise.
- Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Do not overbake! Frost rolls after rolls have cooled just a couple of minutes (directions below). You still want to frost them while they're warm just not super hot! Makes about 24 very large rolls.
- Frosting: Mix together cream cheese, butter, vanilla extract, confectioners' sugar and 2 tablespoons milk. Add more milk as needed.
Notes
- Freeze rolls after assembling and cutting by placing them on a baking sheet, wrapping tightly, and storing in the freezer.
- When ready to bake, thaw at room temperature, let them rise until doubled, and then bake as directed.
- The pudding mix in the dough adds moisture and tenderness, so follow the preparation steps carefully.
User Reviews
Overall Rating
4.7
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