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Cinnamon Rolls III
January 02, 2004

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!

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