Screamin' Cinnamon Rolls With Cream Cheese Frosting
"These got rave reviews on a recipe list. I've not prepared them, so the prep time is an estimation and doesn't count the time necessary for the dough to rise."
photo by andre c.
- Ready In:
- 31mins
- Ingredients:
- 17
- Serves:
-
20
ingredients
- 1⁄2 cup warm water
- 2 (7 1/4 g) packages yeast
- 2 tablespoons sugar
- 1 (3 1/2 ounce) package instant vanilla pudding
- 2 cups milk, room temp
- 1⁄2 cup butter, melted
- 2 large eggs, beaten
- 1 teaspoon salt
- 8 cups all-purpose flour
- 1 cup butter, melted
- 2 cups brown sugar
- 2 -3 tablespoons cinnamon
- 4 ounces cream cheese, softened
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 2 tablespoons milk
directions
- In small bowl combine water, yeast& sugar.
- Stir until dissolved, set aside.
- In large bowl, mix pudding with milk.
- Add 1/2 C melted butter,egg& salt.
- Mix well, then add yeast mixture& blend well.
- Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough).
- Place in a very large greased bowl.
- Cover& let rise until double in size.
- Punch down& cover and let rise again.
- Roll dough out on a large floured surface to a rectangle, about 34x21" in size.
- Brush the 1 C melted butter over dough.
- Combine brown sugar& cinnamon and sprinkle over butter.
- Roll dough up& cut into about 20 rolls (use dental floss to cut rolls easily).
- Pat each roll as you place it into a large greased pan (this helps keep rolls in shape).
- Let rolls rise in a warm place about 20 minutes.
- Bake in a 350° oven for 20-30 minutes, or until done.
- Beat cream cheese& butter until smooth, beat in vanilla and milk.
- Add powdered sugar& beat until smooth.
- Frost rolls while still very warm.
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Reviews
-
I have been looking for the perfect cinnamon roll recipe and I believe I have found it! My 16 yr old son has eaten all of my previous attempts and he tells me this ones a keeper and I have to agree. The dough makes a delicious roll and this recipe tastes like I am eating the original Cinnabon. I did however use dark brown sugar instead of regular brown sugar and 2 and a half TB of the cinnamon. Otherwise I followed the recipe perfectly. It is time consuming due to the dough rising 3 different times, so plan accordingly. I think they could be made the day before and covered with foil to reheat in the oven before adding the cream cheese frosting. It does make a large amount and I think 1 cup of butter brushed on the dough before sprinkling the brown sugar mixture on it is way too much. 1/2 c melted butter should be plenty. I used some of it to brush on bottom and sides of pan before placing the rolls in it to bake. I used an 11 x 17 pan, but it could have been bigger. I suppose you could do this in 2-9x13 pans easily with 12 in each pan. I cut my rolls too thin and had 26 rolls I squeezed into the pan and it was too crowded.<br/>Next time I will try making 1/2 the recipe in one 9x13 pan with 12 rolls in it.Thank you Bliss for sharing a wonderful recipe. I no longer need to search for the perfect cinnamon roll recipe. Because of you I have finally found it! Yay! -
Yum Yum! The frosting really turned out good. The rolls were nice and gooey and this was the perfect recip<br/><br/><br/>This was my first time making cinnamon rolls. Although I really enjoyed the recipe and they turned out good, I thought the directions were quite vague. I didn't know how you could warm the dough in a microwave with water steam, or that the dough could be rolled different ways. I also had no idea how much dough this made. A person could easily use half the dough and freeze the other half. I also thought 8C. of flour was too much. I added it, but realized I didn't need it all. Also, 1C of butter to spread on top of the dough was too much as well. 1/2C. is plenty! The brown sugar/cinnamon mixture was more than enough as well. I used 1/2 to 3/4 of it. -
I'm going to be the anti-climatic one here and say that I only used the frosting portion of this recipe, but it's great! Smooth and light, not too sweet, just right for cinammon rolls. Perhaps next time I'll use this recipe too! -
These Are Wonderful... I can't say enough. I have made these 2-times and making them again. Thanks Cheryl
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Yummy, I used abm and halved the recipe. Easy and good. Thanks for a new favorite.
Tweaks
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I have been looking for the perfect cinnamon roll recipe and I believe I have found it! My 16 yr old son has eaten all of my previous attempts and he tells me this ones a keeper and I have to agree. The dough makes a delicious roll and this recipe tastes like I am eating the original Cinnabon. I did however use dark brown sugar instead of regular brown sugar and 2 and a half TB of the cinnamon. Otherwise I followed the recipe perfectly. It is time consuming due to the dough rising 3 different times, so plan accordingly. I think they could be made the day before and covered with foil to reheat in the oven before adding the cream cheese frosting. It does make a large amount and I think 1 cup of butter brushed on the dough before sprinkling the brown sugar mixture on it is way too much. 1/2 c melted butter should be plenty. I used some of it to brush on bottom and sides of pan before placing the rolls in it to bake. I used an 11 x 17 pan, but it could have been bigger. I suppose you could do this in 2-9x13 pans easily with 12 in each pan. I cut my rolls too thin and had 26 rolls I squeezed into the pan and it was too crowded.<br/>Next time I will try making 1/2 the recipe in one 9x13 pan with 12 rolls in it.Thank you Bliss for sharing a wonderful recipe. I no longer need to search for the perfect cinnamon roll recipe. Because of you I have finally found it! Yay!
RECIPE SUBMITTED BY
Bliss
United States
The little cutie here is Martha, the sweet lady I was blessed to have worked with for two years. Martha passed away on 12/3/08. Martha and I would ride endlessly during the holidays, and she would sing carols and laugh and just enjoy it so much. I know this holiday season, she will be with her brother, son and mother and finally be "home". Martha, I still love you more.
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I'm a simple girl, born of good stock. I'm the mamma of two spoiled tuxedo cats: Beauregard and Patches (the one who's been drinking eggnog). They love cuddling together, and this picture is taken on my hall steps.
I'm a firm believer in LOA. I need to get more dedicated to daily practice. Below is a film that explains it, and is wonderful. I highly recommend it.
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This is Beau enjoying his computer. He's quite good at deleting messages, making the desktop disappear (as is his brother). Their path to the window is over my keyboard.
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This is Patches, planning his strategy to keep me awake, but cuddling his sock baby and trying to be cute to throw me off.
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Beau works a long week. He's relaxing finally, after a beer.
<IMG SRC="http://www.recipezaar.com/members/home/126104/StickUp.jpg">mnhj
BTW, "mnhj" means "I just walked across our keyboard once again and left you a present."
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I'm trying to figure out my new rating system. As of 10/1/06, this is how I'll rate recipes. I will be changing some previous reviews.
5*~~Outstanding recipe--the best of the best here.
4*~~Something I find delicious; will make often; would serve to guests.
3*~~Something I might fix again; enjoyed; needed something added before I try again
2*~~Something I could finish, but would never try again, regardless of additions or subtractions
1*~~Could not finish it; would not even make possums suffer with this (I haven't found many of these--only one of my own that I grabbed from the internet!!)
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