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Vanilla Cinnamon Rolls

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“From Taste of Home October/November 2007. These are fabulous and easy to make. The dough is really soft but easy so don't panic. This is the special recipe I pull out for the holidays.”
READY IN:
2hrs 20mins
SERVES:
32
YIELD:
32 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk milk and pudding mix for 2 minutes; set aside.
  2. In a large mixing bowl, dissolve yeast in warm water. I like to let it get nice and frothy.
  3. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes.
  4. Add pudding; beat until smooth.
  5. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  6. Turn onto a floured surface; knead until smoothe and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  7. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18-inch x 11-inch rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
  8. Roll up jelly-roll style, starting with long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 12x9x2 inch baking sheets. Cover and let rise until doubled, about 30 minutes.
  9. Bake at 350 for 20-25 minutes or until golden brown.
  10. Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost rolls. Serve Warm.

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