Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine.
Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine.
I didn't use my bread machine, and they still turned out great! Just let the dough rise for about an hour. Then make the rolls and let the rolls rise for another 45 minutes or so. These are really good. I will definately make these again.Read More
I'm a very experienced baker and love a great, gooey cinnamon roll.. but these were not my favorites. I think it was the addition of the vanilla pudding mix as it gave them an "off" flavor. Not sure why it was an ingredient, but I always make a recipe exactly as written here first before reviewing.. nothing worse than making a ton of changes and then commenting that the recipe wasn't good. Not sure how it might be without the pudding mix or with all purpose flour, but I felt the bread flour made them far too dense and heavy. I didn't even bother putting the icing on them.. they just weren't that good, sorry. Also, I'm a traditional baker and I can convert any bread recipe that uses a bread machine, but as a traditionalist.. I wish these recipes gave stand mixer variations.. Bread machines just don't cut the mustard for this baker. I like to control the look and feel of my dough and can tell by touch and site whether a dough will work or not.. in a bread machine, you're baking blind.Read More
I didn't use my bread machine, and they still turned out great! Just let the dough rise for about an hour. Then make the rolls and let the rolls rise for another 45 minutes or so. These are really good. I will definately make these again.
I'm a very experienced baker and love a great, gooey cinnamon roll.. but these were not my favorites. I think it was the addition of the vanilla pudding mix as it gave them an "off" flavor. Not sure why it was an ingredient, but I always make a recipe exactly as written here first before reviewing.. nothing worse than making a ton of changes and then commenting that the recipe wasn't good. Not sure how it might be without the pudding mix or with all purpose flour, but I felt the bread flour made them far too dense and heavy. I didn't even bother putting the icing on them.. they just weren't that good, sorry. Also, I'm a traditional baker and I can convert any bread recipe that uses a bread machine, but as a traditionalist.. I wish these recipes gave stand mixer variations.. Bread machines just don't cut the mustard for this baker. I like to control the look and feel of my dough and can tell by touch and site whether a dough will work or not.. in a bread machine, you're baking blind.
These cinnamon rolls were really, really good. I used regular granulated sugar instead of brown sugar for the filling. Plus to make them extra rich and gooey, I made a delicious caramel sauce for the bottom by melting 1/3 cup butter. Then I stirred in 1/2 cup of light brown sugar and 1/2 cup of vanilla ice cream and cooked the mixture, stirring frequently, just until thickened and bubbly. Then I poured it into the bottom of my pan. Like several others, I didn't use my bread machine. I dissolved the yeast in the warm water, added the rest of the ingredients and needed the dough just until smooth and elastic. Then, I placed the dough in a lightly oiled bowl, turning once to coat both surfaces, covered it with plastic wrap, and sat it on top of my warm stove to rise for about an hour. After that, I formed the rolls and put them in the pan on top of the caramel mixture, covered them once more and let them rise for 45 minutes until they doubled. Then, I baked them for 15 minutes, as directed in the recipe. EXCELLENT!
Excellent! I've made these three times in the past week because they're so good! I add in the full box of vanilla pudding, as others have suggested, and that makes them even more wonderful. I also made them and baked them immediately, after the 45 minute rise, and I made them and put them into two 8x8 foil pans and covered with foil and popped in the fridge to bake later. They turned out just as good and didn't need to rise before putting into the oven. I ALSO made a reduced-sugar version for the diabetics in my family. I tried it with sugar-free vanilla pudding and it turned out horrible, but then used half a box of regular instant vanilla pudding and the dough was wonderful. I substituted Splenda for the brown sugar and used Splenda instead of confectioner's sugar in the frosting and my diabetic guests were thrilled with the result. For the regular sugar-filled rolls I made I did a combo of this frosting recipe and the clone of a cinnabon frosting recipe. I used 8 oz of cream cheese, two cups of confectioner's sugar, 1 tsp of vanilla, 2 tsp of milk and one stick of softened butter. Yummy and perfect!
I have made this recipe twice. I use raisins instead of nuts. I make them the night before , put them in the fridge and then set them out to rise and bake in the morning. Wonderful.
I had never made cinnamon rolls from scratch before this weekend when I tried this recipe. These are great and easy even for a beginner like me! I don't have a bread machine so I used another reviewers suggestion and kneeded the dough and let it rise an hour before rolling it out. Worked great. The icing is quite rich so I may omit the cream cheese next time. My husband loved these! Thanks.
Beyond fantastic. I'm pretty new to yeast so I was a bit scared. Also, my oven isn't the greatest so I think next time I'll leave these in for about 25 min. Since I don’t have a bread machine here is what I did: 1.Sift flower into bowl and set aside. 2.Proof the yeast with the water and sugar and let sit for 10 minutes until frothy. 3.Combine the butter, pudding mix, milk, egg, and salt. Mix with a mixer. 4.Mix in the yeast mixture to the mixture in #2. 5.Start to add the flour slowly. I added it about a half a cup at a time sifting it again. (I found that no matter what I make, it always seems to come out better when I double sift the flour.) I used the mixer until the dough got too dense to mix anymore. 6.Knead dough for about 8-10 min until it forms a ball. 7.Place ball in lightly greased bowl and roll to make sure the entire ball is lightly greased. This keeps the top part from becoming dry. Cover lightly and let rise for about an hour. I let my rise on the stove having the oven on a low setting. 8.After the dough rises, roll out into rectangle (mine was a little bigger then 17X10) For the inside part of the rolls, instead of using the given instructions I took the tips of some other reviews and did the following: I mixed together one stick of butter, 1 cup brown sugar, and 2 Tablespoons of cinnamon. (I didn’t use the pecans). I mixed all together with a mixer until it formed a paste-like material. I then just spread it as evenly as I coul
It has been over 8 years since I have had a Cinnabon. We don't have them where I live now. I found this recipe and decided to try it. I have never made Cinnimon rolls. All I can say is WOW!!! Not only are they easy to make. But they taste Wonderful!!This will be my one and only Cinnimon Roll recipe! Thank You Miss Alix. I doubled the butter/brown sugar mixture to make them extra gooey the 2nd time I made them. I froze half of the rolls from the last batch, before cooking, to see how they do, I will let you know.
Do yourself a favor, make these cinnamon rolls! In a word: DELICIOUS!!! This was the first time I have ever made cinammon rolls and they turned out perfectly. My two daughters (and myself) loved them. These really are what you would call a gourmet cinnamon roll. The only thing I did differently was to omit the nuts because my daughter doesn't care for them and I did cook them for only the 15 minutes in a glass 9 X 13 inch pan. They were really easy to make too because my bread machine did the hard part: the kneading. Thanks for a wonderful recipe Miss Alix!!
Fantastic!! I made a few changes based on reviews and my own likings. I added the whole box of pudding, so I omitted the sugar. I also added...let's say 1/8 tspn of cinnamon and 1/2 tspn of vanilla to the dough. Bumped up the salt to 1 tspn. I mixed it in my Kitchen Aid stand mixer. I allowed the dough to rest for 1 hour before i started rolling it out. Wow, the dough had a great feel to it...you just knew then this was going to be a great cinnamon roll!
These are great! I've made them twice in just over a month, and both times they turned out excellent. I don't have a bread machine, so I bloomed the yeast in the warm water (I also stirred the first amount of sugar into the water) for five or ten minutes until it was thick and sort of frothy. I melted the butter and mixed the milk in, then nuked it for maybe 45 seconds until it was just warm. I combined the salt, flour, and pudding mix, setting aside ½ cup or so. Then I used my stand mixer, with the dough hooks, to combine the dry mixture, the milk mixture, the yeast mixture, and the egg (beaten) until it was well-mixed and perfect dough. I kneaded in the set-aside amount of flour mixture, then put the dough in a greased bowl in the warm (NOT HOT) oven, to avoid drafts, to double in size for 45 minutes. I then rolled it out to about 20"x10". I cut it so one side was about 15"x10" and the other was 5"x10". I followed the rest of step 2, and then rolled the larger dough so the roll was 15" long and the smaller dough so the roll was tiny and 10" or so long. I cut the longer roll into 15 one-inch pieces and I cut the little roll into 16 3/4" or so pieces. I put the larger roll's pieces into a buttered 9x13 pan, and I put the tiny roll's pieces into a buttered 9x9 pan. I let them rise again in the warm oven for 45 minutes, then baked both pans for 20 minutes or so. This was an excellent technique for making this recipe work perfectly without the bread machine. Thanks, Miss Alix!
I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water and the sugar for ten minutes, then added the butter, egg, warm milk, (I used the last of the buttermilk I had on hand), pudding mix, flour and salt. I did need a little more flour than what was called for in the recipe....about a quarter cup. I kneaded the dough with the bread hook for about five minutes, then set the dough to rise for an hour or so in a large greased bowl on a warm heating pad. I rolled out the dough and mixed the softened butter (I upped the butter to a full half cup as I read through the reviews before I made this--there was plenty of filling, IMO) together with the brown sugar and cinnamon before I spread it on the dough. I sliced them up and set them in a baking pan, covered them with foil and set them in the fridge overnight. In the morning, I set the cold rolls back on the warm heating pad to rise again for another hour or so. 400 degrees for about.....14 minutes and they were perfect. I made the icing and used a spoon to glob it on the top and as the icing warmed, I spread it with a knife. Very good. I'm not a big fan of cinnamon rolls and even I thought these were one of the best I've had. My family LOVED them. Thanks, Miss Alix for another winner! NOTE: I did not get 16 rolls out of this recipe--I actually got eleven regular sized rolls.
These are the best cinnamon rolls ever. After I cut the rolls, I did not let them rise but just stuck them in the fridge until the next day. I then let them sit for 30 minutes before baking and they came out great. So light and fluffy!!!
Meant to include this tip: these freeze really well. I "dry freeze" them on a cookie sheet and then put them in freezer bags so I can bake what I need and not the whole batch. Just thaw and allow to rise to double before baking.
Amazing. I don't have a bread machine so I just threw all of the ingrediants up to the flour in my electric stand mixer. After the yeast started frothing I added the flour 1 cup at a time, mixing well after each addition and using the bread hook. After the last cup of flour I used the bread hook to kneed the dough for about 5 minutes. Then I put the dough on a lightly floured surface and kneeded it by hand for a few minutes before letting it rise in a greased bowl. These rolls and the frosting taste and look just like the ones you find at restaurants. YUM!!!
Ok- I tried the "clone" recipe and it never turned out very good AT ALL. They were very dry. So i was leary when searching for a new CR recipe to try. But oh my gosh, thank goodness i talked myself into trying this one!!! It is soooo good. I had to hand some out to family so they could ENJOY the heck outta these. We thought the icing would be too "cream cheesy" but it wasnt. I also added a BIT more cinnamon and B-sugar to the filling. Oh- go ahead and add the whole package of pudding. I used 3/4 and threw out the rest, which was a waste; i should have just dumped it in, it wouldnt have hurt them a bit. Maybe add a touch more milk to compensate for the added dry ingredients. Anyhow, this one is a KEEPER says the hubby. And the dough rose beautifully. (check out my pics of them) So easy and so good. A recipe to be proud of.
These are absolutely wonderful! They stay moist for at least 2 days after baking...that is, if there's any left!
This dough is easy to make and great to work with but I was expecting them to taste like Cinnebons and they did not. I would try another recipe next time.
These came out wonderful!I made in a bread machine. I customized it some though in the following ways: Instead of 1/2 teaspoon of salt I used a whole teaspoon. I also used all purpose presifted flour because I had no bread flour at the time. I also added more brown sugar, butter and cinnamon to the filling 1 1/2 cup of brown sugar, a whole stick of butter and six teaspoons of cinnamon. Instead of 3/4 cup of pecans I used a whole cup. I also used a cup of brown sugar, half stick of butter and 3 teaspoons of cinnamon in the bottom of the pan and placed to rolls on top so they would be extra gooey. For the frosting I used a 1/4 stick of butter 8 ounces of cream cheese 1/2 teaspoon pure vanilla extract, two teaspoons of milk and 2 cups of powered sugar. They came out great! Love this recipe!!!
This recipe is SIMPLE and delicious!!! If you don't have a bread machine, you can use a mixer w/ a bread hook, and takes about 15 min. Just add a second rising time of about 45 min. I usually make them the night before, and then let rise for 45 min. the next morning before baking! For an extra treat, add a tablespoon of Bailey's Irish Creme to the icing. YUM!!!
Thank you. You gave me my confidence back while using my bread machine. The recipe was easy to follow and the results were well worth the time.
I just made these - WOW!!! These turned out amazing!!! I do not have a bread machine so I worked the dough by hand: mixed yeast with warm milk, let stand 10 min. In bowl of electric mixer, mixed flour, pudding, sugar, salt. Added water to yeast mixture then added yeast mixture to dr ingredients and mixed on low speed until relatively uniform. Added butter and continued mixing on higher speed. Finally, I turned out the dough onto an unfloured surface and kneaded for ~10 min by hand. I then proceeded to follow the recipe: let it rise, roll, rise. I substituted whole wheat flour for the bread flour - even though this gave the buns a whole wheat flavour, which I am not sure I prefer, I STILL love them!!! Just so fluffly, light, and tasty!!!! Simply DEVINE!!! I will DEFINITELY try these again, perhaps with all purpose flour. YUM!
The breadmaker aspect makes this recipe super easy and the pickiest person I know absolutely loves these. I have to admit, though, that I DID double the icing, because I hold a firm belief that cinnamon rolls should be absolutely slathered with frosting. :o)
This is by far the BESTEST cinnamon roll recipe I've tried! I tried several "copycat" recipes, and they don't compare. Way to go Miss Alix!
These really were the best cinnamon rolls ever. I made them for the guys at work and they were gone in minutes. One person ate six of them! I thought they were very easy to make using the bread machine. I love this recipe and I love this website!
Great Recipe! I don't have a bread machine, so I made the dough by hand and kneaded it a few times. Like another reviewer mentioned, I let it rise for about one hour before forming the rolls and then again afterward like the recipe calls for. Used walnuts instead of pecans. Don't really taste like the mall chain, but very good. It would be a lot easier with a bread machine—I may have to buy one.
OK! Soooo I made the 'Clone' recipe here on this site and thought they were really really good (the dough was a bit tough but very good still) THIS recipe is PERFECTION! I think the pudding in the dough has made it very light and fluffy. I added about another tbsp of butter and brown sugar in the middle as that's all the sugar I had left but found it to be enough anyways..more may have been overkill...I'm ditching the 'clone' recipe and keeping this one. I used my own cream cheese frosting recipe because I found it to be the best I've tried. These rolls are NOT dry and like one of the reviews said , take care in rolling them kind of tight. I'm not in an area where I can get the mall version anymore and have missed them sooo much, not now! Oh and they are still nice and moist the next day...Thanks so much for this recipe!
I have made this twice and used the entire package of vanilla pudding mix. Also thankful that I doubled the filling because any less wouldn't be enough. We don't use packaged yeast so I substituted 2 tsps of bread machine yeast. My preference is to bake them in a 9 by 13 inch pan so they are attached and soft. No kidding that everyone says that they are the best cinnamon rolls they have ever had.
This has become a family favorite! Thanks for the great recipe! We are adding on to our house and one of the guys who came to volunteer to work asked specifically for these. Said these were better than his wife's but would never tell her that :)
This is a great recipe. I have tried many recipes for cinnamon rolls and these are by far the best. I left out the nuts and cut the rolls slighter bigger. They were great!!!
I really am unsure if 5 is an appropriate rating, not that these cinnamon rolls are bad, but I'm bordering on a rating of 3.5 Prior to making these cinnamon rolls, I read the reviews and to be honest I was impressed by the many 5 star ratings this recipe was given. Having seen the many reviews, I determined that the recipe would probably exceed my expectations. The brown sugar filling wasn't super sweet like many others proclaimed -at least not for me. The frosting was great, but something in this recipe was missing...After following the directions exactly as stated and using the exact amount of the ingredients, I wish I could give at least a 4 star rating, but am having to give a 3.5 - I did take a picture of the cinnamon rolls, and they looked great, they are still soft...they just didn't have the right quantity of "gooey" cinnamon filling. I'm guessing if I were to work w/ this recipe I could eventually give it a 5 star rating though.
I hate to give these cinnamon rolls a 4, because the rolls are GREAT, but our family thought the cream cheese taste in the frosting was too strong. If you prefer a sweeter frosting, this is our family favorite....1 stick butter, 1 egg yolk, 2 cups powdered sugar, 1 tbs vanilla, and a little milk if too thick. I will definitely use this cinnamon roll recipe again!!
These are absolutely awesome. Made these with no deviations in my Kitchenaid mixer using the dough hook for about 5 mins on #2 setting. Then I proofed dough in the oven for an hour. Then after assembling the rolls, another hour in the oven on the proof setting. then bake for 20 mins. I frosted these while still warm and everyone thought these were delicious. Thanks for this great recipe, will be making again for holiday gatherings...maybe this weekend! Happy Easter!!!
These are the best cinnamon rolls! I followed the recipe with the exception of using the whole box of pudding and all purpose flour. It yielded a beautiful, silky dough that was easy to work with. I don't use a bread machine. I simply kneaded the dough for about 6 minutes, let it rise for 2 hours. After that I made the rolls, put them in the refrigerator over night and baked them off the next morning. They were outstanding.
My son is a cinnamon roll fanatic and he absolutely loves these rolls. I make them at least once a month for a Sunday morning treat. After the dough cycle I make as stated. Then I put them in the fridge overnight. I then take them out an hour before baking. They are just as good as if I were to make them on the same day. A definite winner in my book!!!
These are excellent, and using the bread machine makes them soooo easy!
Great recipe!! Delicious!
These really do taste like the mall food court brand. But better because they are made in your home. Super simple for this first-time bread maker too. My entire family gobbled them up the first time I made them and they are picky.
YUMMY! I made these for my boyfriend who doesn't really like cinnamon rolls, and he was hooked! I didn't have a bread maching either so I kneaded them by hand. I used a trick that I watched my mom doing growing up: I took a piece of string and put it under the "log" and pulled the string together to make perfect cuts that don't squish the rolls. I also used the entire package of pudding mix. The hardest part is waiting for them to rise!
Excellent recipe! Easy to make and unbelievably tasty. My family loved these on Christmas morning!
This is a 10 Star Recipe! They are absolutely sinful! I baked as per the recipe except I did use the entire package of vanilla pudding. I don't think that made a big difference either way. I don't have a breadmaker so I just proofed the yeast in the warm milk, water and sugar for 10 minutes. I blended in my stand mixer by adding the yeast mixture, butter and egg slowly to the dry ingredients. I used anothers reviewer's tip (possibly from another recipe) to cut into rolls. USE DENTAL FLOSS! Cut off about a 10" string of floss. Slide it under the roll, pull up the ends and criss cross as if you're tieing your shoes. This will slice the rolls without "squishing" the dough! Nifty trick! I found the cream cheese icing to be just the perfect amount. I got 12 nice sized rolls into my 9x13 pan. Some people might prefer a bit more icing but I think it would be overkill. These are almost TOO good!
I love this recipe - it really makes ya look good. I don't have a bread machine, so I just mix up the dough and let it rise for an hour and then follow the instructions from there. More often than not, I have dumped in the entire package of vanilla pudding and don't notice anything at all wrong with the rolls when they come out. These are excellent and addictive.
The first time I made the buns they came out perfect! Everyone loved them. The 2nd time I let the buns sit for a few hours (instead of the suggested 45 minutes) and the buns were HUGE!!! My family loves this recipe. Thank you.
If you are buying those yummy cinnamon rolls from the famous nat'l chain, a bread machine will pay for itself if you don't have one!!! Absolutely wunderful!! Everyone will scramble to be on time for dessert!! If you try them once, you'll make them again and again....
I printed out 3 different Cinnamon Bun recipes and made them at the same time to see which was my favorite. This one was the hands down winner and I've made it many times in the past few years. I really appreciate the dough, it's soft, elastic and extreemly easy to work with. If your dough is too dry, as some have mentioned before, make sure you are measuring the flour using the correct method. First aireate the flour by stirring it with a spoon, then SPOON the flour into a measuring cup until it's overflowing WITHOUT tamping down or shaking the measuring cup. Next level it off with a straight edge, like a knife. Using too much flour is common when you spoon the flour out of the container with your measuring cup because it is too firmly packed. Too much flour will lead to heavy, dry dough that is difficult to work with and a dry /crumbly roll after it is cooked. Just a suggestion.
well worth the time.
WOW! These are awesome! Very easy to make, thanks to our bread machine! Thanks for such an awesome recipie!!
Should name these SIN-amon rolls!They were the perfect choice for our Valentine breakfast. I have made home made cinnamon rolls for years but these are the best I have ever made or eaten! To make them look like the mall Cinnabon rolls I cut them larger, 2 inches thick. They not only looked like the real thing, but with a good cup of hot coffee they were 'breakfast in bed' nirvana. My husband thought he had the best wife on Earth.I used the frosting recipe from Clone of Cinnabon. I don't own a bread machine so I put them together the old fashioned way. I proofed the yeast, then added the rest. Note: For people who don't have a lot of time, try doing the first rise in a warm oven. (110 degrees then turn it off and pop the bowl in the oven) This cuts the rise time in half and doesn't hurt the dough at all. Just put plastic wrap that's been sprayed with oil on the bowl to keep the dough moist. You can also do the second rise this way. Omit the plastic wrap. I will never use another cinnamon roll recipe besides this one! I thank you- my husband thanks you!
I love these cinnamon rolls and can't stop eating them! They are very easy to make, time consuming only because of the different steps, but they are well worth it!
My husband is sometimes hard to please, but he LOVED these. They have the taste and texture of the famous mall/airport chain, are just as yummy, and a lot cheaper. The bread machine makes them very easy to make. It takes a while to get the finished product, but you don't have to slave over them the whole time. I probably had only 20 minutes of labor involved in them. The rest of the time you can do other things. This is only my second attempt at homemade cinnamon rolls, but since they tasted so good and were so fun and easy to make, I'll never need another recipe.
Easy, yummy, great to share with company. Email this one to all your friends.
this is just as tasty as the restaurant cinnamon buns, but 16 buns do not bake properly in a 9X13 pan. I cut these into 12 buns and cook in 2 9X13 pans or large cookie sheet. These rise nice and fluffy and the pudding adds a nice texture to the bun.
These are by far the best cinnamon rolls I've ever tasted. People rave about them whenever I make them and there is not one left! Super easy to make in my bread machine. Thanks miss alex for a wonderful recipe!
Delicious, easy to make but a little dry for my taste.
These are delicious. They took me about three hours to make though. I had a terrible mess afterwards, too. (They rose up bigger than my bread machine and dough went everywhere.) I'll only be making them for special occasions.
These are just like the rolls you get in the mall, only better! I added pecans and went a little easy on the icing and they were great! The bread machine makes it so easy. Definitely a keeper!
Merry Christmas...I converted this recipe to be done without a bread machine...they turned out a perfect 10. Light, fluffy, and finally, a recipe that is a keeper. I am currently experimenting with having them from the freezer already risen, so, we can have fresh and warm on Christmas morn.
THESE ARE INCREDIBLE! THE BEST I HAVE EVER HAD! THEY ARE LIGHT, SOFT, MOIST,& NOT TOO SWEET, AND THE FROSTING IS...FORGIVE THE PUN..THE ICING ON THE CAKE! AND WITH THE DOUGH BEING MADE IN THE BREAD MACHINE, THEY GIVE YOU OPTIMAL RESULTS WITH MINIMAL EFFORT! MIGHT WANNA MAKE TWO BATCHES CAUSE THESE THINGS WON'T LAST!!!
These were absolutely delicious!!! I couldn't believe I actually made them myself! Not having a bread machine, I did as suggested by another user: dissolved the yeast in the warm water and sugar while I mixed the butter, pudding MIX (don't actually make the pudding...), warm milk, egg, and salt in another bowl. Mixed it all together and added flour. I kneeded it in my bowl for 8 minutes and covered tightly to let rise for an hour. After that I followed the recipe from step 2. Oh, one other thing I did was make that caramel sauce suggested by another poster. 1/3 cup butter, 1/2 cup brown sugar, 1/2 cup vanilla ice cream, melt it all together, bring just to a boil, let cool til warm and pour it in the bottom of the pan before putting the rolls in for their last rising. I did halve the cream cheese in the icing and I thought it turned out just perfect. Great recipe!!! I thought they tasted just as good (prehaps even better) than the ones at the mall!!!
What more can I say that hasn't been said? This is so GOOD! This is the first time for me making this and I have to admit that I was a little nervous about 'messing' them up, but they are so simple to make and they are so good! Thanks
So delicious, so easy-- and almost foolproof. I accidentally omitted the second rising before baking, and it didn't affect the rolls at all (as far as I or anyone else noticed).
I reckon that this's the best cinnamon roll i ever ate! Not as buttery as those commercially-made ones but it meant tt its less oily and fewer in calories, nevertheless, its huge on taste. It was absolutely moist and light! I made it without a bread machine. Firstly, i placed made a well in the middle of the flour. Place tsb of sugar and yeast in the well. Add warm water. Then waited for 5 mins for the yeast to be activated. After tt, I placed the rest of the wet ingredients into the well and 3/4 pudding surrounding the flour. And beat using the dough hook. Knead the dough a little on a floured surface then place into bowl covered with a damp warm towel for an hr. When the roll was done, I cut it up using a thread placed at the bottom then intercrossed on top. Okay, this's the step which i think made it extra moist and wonderful. I used the same method (from 'Easy Foccacia' from this site) of placing the rolls into a warm oven for all my breads and it yields great results all the time. Fill a tray with boiling water and place it on the lowest rack of the oven (make sure the oven is cool) Then place the ready rolls on the rack at top of it for 1 hr to let rise. Remove the rolls and tray of water. Preheat oven and bake. Oh, I didnt use any frosting on top. It definitely can do without the frosting! I'll never buy cinnamon rolls from the store ever :)
Excellent!! Being that this is my first attempt at making cinnamon rolls, I completely relied on the suggestions of others. I didn't have a bread maker, so I used my KitchenAid with the dough hook. I let the yeast sit for a few minutes in warm water before continuing with other ingredients & used the full box of pudding. While yeast & water sit, heated oven to 175 degrees then turned off. Lightly oiled dough ball (in bowl) & the plastic wrap that I covered the bowl with. Placed bowl in oven to rise for about 75 minutes. While rising, I buttered a glass baking dish (using extra butter on the bottom of pan with a little brown sugar mixture sprinkled on top). Using dental floss(non-mint!), cut into 15 rolls (since it does fit in the pan better). Let rise again for about 75 minutes & baked. Spread the frosting recipe for Cinnabon Clone on to hot rolls. Really liked this frosting recipe & found extra was not needed. They came out perfect! This recipe is a keeper! Thanks for the recipe and thanks to everyone else for the wonderful suggestions!! One last warning! Do not eat rolls before trying to go to bed. You get a huge sugar buzz! Worst night of sleep I've had in a long time, but well worth it!
These are simply amazing! Just amazing.... I followed the recipe pretty much how it was written except I don't have a bread machine, so my stand mixer with the dough hook attachment worked great. Once dough was mixed, I let the mixer have at it for about 5 minutes, and then kneaded the dough for another 5 by hand. I doubled the filling recipe because I like ooey, gooey cinnamon rolls! Rolled out the dough, filled it up with the filling and raisins (didn't have any nuts), and then let the rolls raise for about 45 minutes. Baked as recipe stated, used the recipe icing, which was perfect. I'm going to have to freeze some of these bad boys because I could seriously eat the whole pan! BY MYSELF! These take awhile to finally get your end product, but having the stand mixer doesn't make them tedious to make. Will definitely be making these again..and again..and again....thanks for sharing!
These were not anything to write home about. Took too long to make, and didn't even come close to the ones they were compared to. Save yourself the time and energy, quit being a cheap skate and go buy a box of the Entemann's Ultimate Cinnamon Rolls. Much better, much easier.
It is an excellent recipe. I did not have vanilla pudding mix so I used 1/4 cup of plain yogurt. I also did not want to use much sugar with the walnuts, so I mixed 2 bananas with walnuts and 2 tablesspoons of canolla oil instead of the butter and spred it on the dough. the Cinammon rolls came up perfect. thanks for the recipe
These are amazing. And really not hard to make at all. After I slice them, I place them in a buttered pan and place them in the fridge and then take them out the next morning...letting them sit for about 45 minutes before baking. It's just easier for me to make this in the evenings. Thank you for such a great recipe!!!
I've tried to make cinnamon rolls before and failed. I was so excited when I found this recipe and read all the wonderful reviews! It was sooo easy and turned out great! I did not have bread flour or the pudding. I used regular flour and added a tsp. of vanilla and an extra T of sugar. They were delicious and my family loved them. I can't wait to make them again with the bread flour and pudding to see if they are better.
Best cinnamon roll recipe I've found. Everybody in my family loves it!
These are great!! Since I did not have a bread machine, I first dissolved the sugar, yeast with the warm milk and water. I then let it proof for about 10 minutes. I then added the salt, egg and melted butter and gave that a quick mixing. And finally I added the vanilla pudding and bread flour. Mixed and then kneaded until smooth and elastic. I returned the dough to a greased bowl (turned to coat dough) and let it rise for an hour. They came out perfectly!!! Oh....substituted raisins for pecans! Thanks for sharing.
Oh my goodness! Yummm! I used the whole package of pudding. Otherwise, made the recipe as is. So good and pretty darn easy thanks to the bread machine!
These were great! My first time making cinnamon rolls and they turned out perfect. I will definitly make these again.
After I made these rolls, I quickly shared the recipe with many friends. A friend got up at 7:30am to make them! I made them for my sister's boyfriend, and he LOVED them so much that he sat at the kitchen table with his arm around the pan gaurding it from intruders, and threatened to hide the rolls in his room so his roomates could not find them. This is the ONLY Cinnomon Roll recipe you will ever need. If you don't have a bread machine, the price of one alone is worth it to make these rolls. I never knew a recipe could so positively touch so many people. Thanks Miss Alex!!
WOW! I printed this recipe last weekend, and since then I have made 1 single batch and 2 double batches and have plans to make it Christmas eve for our x-mas breakfast. I had planned on baking other items to hand out for x-mas, and decided this was much better! I do not own a bread machine but it is really easy to make without one. The dough is easy to roll out and I had not problems making a double batch. I too used a whole package of pudding mix and I doubled the icing recipe per batch. Very tasty, has a different consistency than a regular cinnamon roll. Everyone I gave them too loved them! Next time I might try adding raisins. Very good! Thanks for the recipe Miss Alix!
great recipe! I increased the butter in the filling to 1 cup. I also cut an apple into small chunks and added that to the filling. To reheat the rolls take a sheet of paper towel, wet it, ring out excess water, wrap roll in it, put it on a plate, and microwave for 15-30 seconds. Tastes like fresh out of the oven.
I did as other reviewers noted and this recipe turned out wonderfully! (I used my stand mixer instead of a bread machine.) I was on a hunt for a great cinnamon roll recipe for years and this one finally ended it! Thanks! ** Notes from other reviewers that I followed: Use a whole box of pudding mix. Combine water, milk, & butter and heat till butter is melted. Add egg. Meanwhile, combine dry ingredients, reserving 1/2 cup flour for kneading. Add liquids to dry ingredients. Turn onto floured surface & knead in remaining 1/2 cup flour. Put in greased bowl & let rise about 45 minutes. Then continue with recipe instructions. Use frosting from Clone of a Cinnabon recipe instead.
These are WONDERFUL!!! I've made them twice in 4 days. They turned out fine using regular flour and bread machine yeast which was all I had on hand. The icing was a little too strong cream cheese taste for my kids, so the second time I beat the cream cheese and butter until fluffy first and added at least another 1/3 icing sugar. These will be made often at our house!
What beautiful rolls! I do not have a bread machine, so instead I just mixed all of the ingredients in my stand mixer and then kneaded the dough on a floured surface until it was nice and smooth. I allowed to rise in a greased bowl for about an hour and then followed the rest of the recipe. Wonderful flavor, texture, and appearance. I will surely be making these again!
Great Recipe....great cinnamon rolls! My rolls did not rise as much as they should have...I made then the night before as other's suggested and maybe that had something to do with it. I will definitely get new yeast and try again! My Hubby and 6yr old daughter definitely did NOT complain about how they did not rise completely....instead, they asked when I was going to make them again! Thanks for submitting this recipe
These rolls are great! I make them for my youth group on retreat and they are a hit every time. I roll them out in advance and stick them in the freezer. The night before, I set them in a pan in the fridge and they are ready to bake in the morning. If need be, you can sub 1 tsp. vanilla for the pudding.
Delicious Delicious i didn't have a bread machine so i did as other reviewer said to sit the yeast in sugar in the warm water for 10 min add the milk in pudding mix.Add the dry mix with that.knead it for 10 minutes.Put the oven on for 10 minutes turn it off.Place the dough into a butter bowl rolling it into the butter.Place the bowl unto a cookie sheet cover with a wet cloth sit into oven for 1hr it doubled size.did as the recipe said with the filling put did it as a paste as other reviewer said 1 cup brown sugar 4 tsp cinnamon 1 stick butter 1 tsp vanilla and 1/2 tsp maple extract put unto strip spread paste mixture rolled up refrigerate overnight.Next day sit the rolled cinnamon rolls out for 30 minute.Preheat the oven to 350 bake for 30 minutes while that's cooking i made the icing from clone of a cinnabon 1 stick of butter 3 oz cream cheese 1 tsp vanilla extract and i put 1/2 tsp maple extract so yummy.
Good with a cream cheese frosting on top. I was surprised they came out so well. I made them by hand since I don't have a bread machine (45 minute first rise, punch down, 45 minute second rise, roll out, 1.5-2 hour rise in pan), and the recipe worked wonderfully!
These are so good! I used my Kichen Aid mixer to knead the dough since i don't have a bread machine. I let the dough rise for about an hour, made the rolls and let it rise for another 45 minutes. I used all purpose flour because that's what I had, and I didn't add pecans becuse my husband doesn't like nuts - other than that I followed the recipe and they turned out perfect. The icing was just right for us - not too sweet. I can't wait to make these again. Thanks for a great recipe.
These are really great!!!
This is a great recipe. i didn't have a bread maker so i let the yeast bloom in the 1/4 cup water and sugar. i used my kitchen aid mixer with the dough hook. i knead it by hand a little bit and did the rest as you instructed. i got rave reviews, even from my mom. she said they were better than hers
This is a very moist cinnamon roll. As always, in a roll recipe, I find that if you keep the dough as sticky as you can and still work it, it will turn out softer. And especially with a cinnamon roll recipe, softer is better.
Fantastic recipe - I've made thm 5 times now!!! I took the other reviewers advice and used the whole package of pudding mix. I also add about 1 cup of raisins. Instead of covering the cinnamon roll pan with plastic wrap, I put the baking pan with the formed rolls inside a large clear garbage bag, tied a knot to lock in the moisture and then put it in the fridge overnight. Instead of a rich icing like the recipe called for, I just put a thin glaze of butter, milk and powdered sugar and apply this right after they come out of the oven to keep them from drying out.
I adapted these cinnamon rolls for my daughter, who has food allergies. I do not have a bread maker, but instead kneaded the dough by hand. I was also able to omit the egg completely; adding vanilla soy milk for moisture. I then let it rise for about an hour and rolled it and put it in the fridge overnight. They stored well and were ready to pop in the oven in the morning! I used the *better than cream cheese* for the frosting and my family loved them for Christmas breakfast! My daughter was so excited to be able to have *real* cinnamon rolls!
Let me the 891st person to review and join the countless others who rave about these. They are yummy. My fault I didn't use the entire filling because I thought what I put in was plenty. Wrong, put entire filling amount if not more. I like many other used entire packet of pudding. I used Kithcen Aid with hook to mix until it couldn't handle anymore then I flopped dough onto counter and hand kneeded to get all flour incoporated. Sprayed pot with pam, placed dough in there, covered with pot lid and put in my oven (turned off). Rose beautfully. Also, in baking pan I melted butter about 1/4 cup and added brown sugar/cinnamon mixture to bottom. Sort of like a pineapple upsided down cake. Then place cut rolls on top of that, let rise for another 45 min and bake. My baked in 19 min to perfection. After baking I flipped my cinnamon rolls into a platter letting the brown sugar goodness drip all over buns. Wonderful. Will be making again. Update: Made a second time but this time with evaporated milk because I didn't have reg milk and didnt turn out as good as the first time. Don't know why, but I won't be doing that again. My dough didn't rise as nice as the first time and evaporated milk was teh only thing I did different.
I love this recipe! I double the frosting recipe though. I don't use all of it, but when I made it as called for in the recipe, it just wasn't enough. These buns are YUMMY!!!
First time I used my garage-sale-find bread maker and they came out great! I only had a small package of sugar-free vanilla pudding so I put that in and put in another tablespoon of sugar and my family raved about them!! Just like the mall and a lot less expensive!
My family are stark raving mad for these cinnamon rolls. Many say this recipe is the best they have ever had. Miss Alix - you ahve made me famous in Thomaston, GA. I have had to limit the number of times I will make these cinnamon rolls. I usually double the recipe (in a mixer) and invite a huge group of friends for breakfast.
Amazing! I followed the popular reviews and used the whole package of pudding mix (which means I needed a bit more water in the dough). I also left out the nuts, but followed the rest of the recipe as described. They were delicious! I've made this recipe three times so far (once was an orange version), and all three were a hit.
I made these rolls for the first time to take on our July 4th camping trip! They were a huge hit, everyone loved them! I baked them ahead of time and just saved them in the fridge until I left (about a day and a half later) and apparently they still tasted just as good! I am making them again (today) so that I can taste them when they're fresh out of the oven!!
I thougth these were SO MUCH BETTER then Cinnabun. Much lighter in texture! I generiously buttered the pan and sprinkled it with a little of the brown sugar mixture so the bottoms would be gooey- next time I think I will add a little more. I followed other's recommendations and made the Clone of Cinnabun frosting (basiclly the frosting from this recipe without the milk added). And not being a big fan of nuts in my cinnamon buns, I left them out. I don't own a breadmaker but was able to make this anyway- I used my KitchenAid stand mixer but I'm sure you could knead it by hand. I added all the ingredents and used the dough hook to mix it for about 5-7 mins then let it rise until doubled and followed the rest of the directions from there. One hint for anyone who finds that their dough does not rise- when you make them again- put the yeast in then add the warm milk and the warm water (not hot), let it sit for a moment then add the remaining ingredents. These were so easy (just time consumming- like anything made with yeast) and so good- I will be using this recipe A LOT! Thanks for sharing.
Followed the recipe, except for making them the night before and putting in the fridge before letting them rise and baking. I took them out of the fridge in the morning and let them rise for about 30 minutes then baked. Came out great!
Fantastic recipe. I've made these twice and they've been a hit each time. They are tender and moist and taste great. The only modification I made the second time was to add the full box of pudding as some folks had suggested - it added just a little extra tenderness. I made them the day before and refrigerated them in the pan. The next day, I took them out an hour before baking, then cooked them up. I put some of the frosting on as soon as they came out of the oven so it could sink into the rolls. Don't do what I did the first time and forget to lightly flour your work surface before rolling them out or you're going to have a difficult time forming your rolls. Also, if you do cut them with a knife, use a bread knife and, after making your first cut, lightly dust your kinfe with flour between each cut - your cuts will be much smoother and cleaner. Awesome recipe, thanks Alix!
Very yummy! I also didn't use a bread machine, just prepared the dough the "old fashioned way". I also made a sauce of butter, brown sugar, vanilla and milk like another poster, and poured on the bottom of the pan. I also sprinkled some extra cinnamon and brown sugar over the top of the rolls before baking. This recipie is time consuming, but easy to do and well worth the effort. Thanks for a new family weekend treat!
Look no further for an awesome recipe for cinnamon rolls! I doubled the frosting recipe but even 1 1/2 times would be fine. I made everything else by-the-book and my company raved about them. I put my refrigerated egg in a cup of warm tap water for a few minutes to hurry up to "room temperature". Also, a trick I learned in school (maybe someone else has already mentioned this?) is to use unflavored dental floss to "cut" the cinnamon roll into pieces. Place the floss under the roll where you want to cut it, then cross the floss and pull firmly. The floss will make an even "cut" and will not squish your roll like a knife tends to do. Hope this helps - enjoy!!