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Cinnamon Rolls III

SUBMITTED BY: MISS ALIX PHOTO BY: Allrecipes

"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."

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Read Reviews (527)

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PREP TIME	2 Hrs
COOK TIME	20 Min
READY IN	2 Hrs 20 Min
Original recipe yield 16 rolls

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk

DIRECTIONS

In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

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REVIEWS

Reviewed on Jan. 10, 2006 by Deb

I made Christmas Eve a.m. using bread machine, cut (15 rolls fit great), put in pan, covered... MORE

Reviewed on Sep. 25, 2006 by ~Marianne~

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

~Marianne~
Sep. 25, 2006

Absolutely wonderful!!! I used the traditional method, without the bread maker. I dissolved the tbs. sugar (I used brown) in the water, along with the butter. If you use cold butter, just boil the water, and pour it over the butter while stirring. By that time the temp is quickly brought to the ideal temp for adding the yeast. Cover with plastic wrap, and fix the pudding while the yeast foams. I add the egg, pudding mix and milk together and stir. Then, I measure out the flour, adding 4 tsp of vital wheat gluten to all purpose flour, (I had no bread flour). By that time, the yeast is ready for mixing. I add the pudding mixture, mixing well, followed by the flour. I knead the dough until it forms a ball-all done in same bowl. After I remove the ball, I pour a bit of oil in, and replace the dough and roll it in the oil. The rest is pretty self-explanitory. After rising for about 1 hr. I roll out, spread filling, cut, and rise again. I cook for my boyfriend and the mechanics at his shop and they wont stop raving about them! My boyfriend says that it's the only time the ENTIRE SHOP just sits in silence, awing over how good they are!! A++++ recipe! Thanks Miss Alix!

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37 users found this review helpful

Absolutely wonderful!!! I used the traditional method, without the bread maker. I dissolved... MORE

Reviewed on Feb. 6, 2004 by MsTish

These cinnamon rolls were really, really good. I used regular granulated sugar instead of... MORE

Reviewed on Feb. 6, 2004 by SAM M

I have made this recipe twice. I use raisins instead of nuts. I make them the night before ,... MORE

Reviewed on Feb. 6, 2004 by LAGIRL

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LAGIRL
Feb. 6, 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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27 users found this review helpful

Excellent! I've made these three times in the past week because they're so good! I add in the... MORE

Reviewed on Feb. 13, 2004 by IGIVEUP2

I didn't use my bread machine, and they still turned out great! Just let the dough rise for... MORE

Reviewed on May 16, 2005 by marypat

I followed this recipe exactly. I made 2 batches of rolls (48 all together). Instead of... MORE

Reviewed on Jan. 21, 2004 by GODSGRRL

Do yourself a favor, make these cinnamon rolls! In a word: DELICIOUS!!! This was the first... MORE

Reviewed on Dec. 13, 2003 by Louise Maxine

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