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Soft, Moist and Gooey Cinnamon Buns
December 26, 2011

I do NOT have a bread machine but I do have a Kitchen Aid, so I adapted this recipe to reflect that. My oldest boy and I made this recipe together. We proofed the yeast with the warm milk, warm water and the sugar for ten minutes, then we added the egg, the melted butter, the vanilla pudding mix, the salt and the flour. This did need a little more flour to get it to form a ball, about a quarter cup more. Once it formed a ball, we kneaded it with the dough hook for five minutes. We let it rise in a greased bowl over a warm heating pad for an hour, rolled it out and spread on the brown sugar/butter/cinnamon mixture. We got eight biggish rolls out of one recipe (which filled one deep disposable lazagna pan), not close to the serving size that the recipe stated. (Not a huge deal for us, we like bigger rolls. But if someone is making this and wants more rolls out of it, you'll have to double it and cut them a little thinner than we did.) I covered the rolls and let them sit in the fridge overnight until this morning when I put them on the warm heating pad for the second rise. Our rolls were done at 25 minutes. The icing was perfect EXCEPT I needed a lot more milk than the recipe asked for--I want to say 8 teaspoons? These rolls turned out beautifully, you'd think that they were from Cinnabon BUT these were WAY too sweet for us. It really was overkill. If I were to make this again, I'd cut the filling by half. NOTE: Half a box of instant vanilla pudding mix is a quarter cup.

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