Cinnabon Rolls
These Cinnabon Rolls are soft, fluffy, and packed with cinnamon-sugar goodness, topped with a rich cream cheese frosting. Made from scratch, the dough is prepared with vanilla pudding mix, creating a tender texture. The rolls are tightly rolled with butter, cinnamon, and brown sugar, then baked to golden perfection. Frost while warm for that classic gooey Cinnabon experience. Perfect for breakfast or dessert, these rolls are a must-try!
Equipment
- Mixing Bowls For combining dough ingredients and frosting.
- whisk To mix the yeast and pudding mixture.
- Rolling Pin To roll out the dough.
- Knife or Thread For cutting the rolls
- Greased Cookie Sheet To bake the rolls.
- spatula To spread frosting.
Ingredients
For the Rolls:
- ½ cup warm water
- 2 pkts dry yeast
- 2 tbsps sugar
- 3½ oz vanilla pudding mix
- ½ cup margarine
- 2 eggs
- 1 tsp salt
- 6 cups flour
For the Cream Cheese Frosting:
- 8 oz cream cheese
- ½ cup margarine
- 1 tsp vanilla
- 3 cups confectioners’ sugar
- 1 tbsp milk
Instructions
- To make the frosting, mix all the ingredients until smooth.
- To make the rolls, combine water, yeast and sugar in a bowl. Stir until dissolved. Set aside.
- In a separate large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add the yeast mixture. Blend.
- Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down the dough and let it rise again.
- Then roll out on a floured board to 34 x 21″ size. Take 1 cup of soft butter and spread over the surface. In a bowl, mix 2 cups of brown sugar and 4 teaspoons of cinnamon. Sprinkle over top. Roll up very tightly. With a knife, put a notch every 2″. Cut with a thread or a knife.
- Place on lightly greased cookie sheet 2″ apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350°F for 15−20 minutes. Remove when they start to turn golden. DON’T OVERBAKE.
- Frost the warm rolls with cream cheese frosting.
Notes
- Dough Texture: The vanilla pudding in the dough creates an incredibly soft texture, making these rolls extra tender and fluffy.
- Rising Time: Allow ample time for the dough to rise twice for the best results.
- Cutting Tip: Use a thread to slice the rolls cleanly without squishing the dough.
- Baking Time: Keep an eye on the rolls during baking to avoid overbaking. Remove them as soon as they start turning golden brown.
- Frosting Tip: Frost the rolls while they’re warm so the cream cheese frosting melts slightly into the rolls for that gooey, iconic texture.
Nutrition
Calories: 3586kcalCarbohydrates: 532gProtein: 53gFat: 139gSaturated Fat: 44gPolyunsaturated Fat: 28gMonounsaturated Fat: 57gTrans Fat: 0.01gCholesterol: 279mgSodium: 2981mgPotassium: 688mgFiber: 10gSugar: 233gVitamin A: 5833IUVitamin C: 0.2mgCalcium: 240mgIron: 18mg
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