Soft Cinnamon Rolls
Soft Cinnamon Rolls recipe is an absolute no-fail easy homemade cinnamon roll recipe filled with cinnamon and covered with cream cheese frosting. Vanilla pudding in the dough keeps the whole roll soft not just the center. Although yeast is involved, I promise you can make these perfect cinnamon rolls from scratch easily for breakfast or for a special occasion like Christmas morning.
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I may earn commissions for purchases made through links on this post.
CINNAMON ROLLS RECIPE
I’m not one for surprises. I remember when I was nine months pregnant with my second son I had spent the afternoon making homemade cinnamon rolls for a friend. My love for cooking and my huge belly never played well together.
If you’ve seen me pregnant you know that my babies like to lay Superman style in my abdomen. Don’t make me show you a picture. By the end of the day my belly was covered in whatever I was making that day in the kitchen.
Most of it I tried to wash off but considering I couldn’t see under my belly, the treasures of the day’s adventures hid on the underside. On this particular day I had tons of flour all over my belly. I don’t know why I didn’t have an apron on but I had tried to kind of pat the flour off my blue shirt.
Changing clothes wasn’t an option because if you’ve been 9 months pregnant you know that there are about two shirts that fit you those last couple of days.
So I headed out the door with my flour dusted belly, scarce makeup, and cinnamon rolls in hand to give to my friend. I hollered to my husband that I would be home in a half hour. He said something along the lines of aren’t you going to change?
I should have known something was up then because my husband has never, except for that instance, said anything like that regarding my appearance in our marriage (although I’m sure there were many times he wanted to).
CINNAMON ROLLS
I headed to my friend’s and walked into a house filled with people for…MY surprise baby shower. And boy was I surprised. As I excused myself to the bathroom I was horrified to see my appearance.
It was then that I realized I don’t like surprises. I don’t like all of the attention on me (which is why I struggled with my cookbook release). I don’t like feeling like I have to react in a way everyone expects me to. I like to know what’s going on.
So now every time I make homemade cinnamon rolls I throw a little flour on my belly for good luck and think about that moment.
HOW TO GET YEAST TO RISE
- It’s important to have the water the right temperature so that it rises. If it’s too hot it will kill the yeast, if it’s too cold the yeast won’t activate.
- Yeast loves a dark warm environment. I cover my yeast mixture with a dish towel. This traps the heat in and the darkness helps the yeast grow.
- If your yeast mixture isn’t foaming, either your yeast is old (check the expiration date) or your water was too hot or too cold. Start over.
I know many of you love these Cinnabon cinnamon rolls and I do too! They’re fabulous but in my opinion these are the best cinnamon rolls.
But I’m a food blogger and I’m always looking for another fabulous version of everything.
You know how the middle of a cinnamon roll is the best part? Well these rolls stay so soft – the entire roll. I ate about a dozen which was fine because it made two. These are divine!
HOW TO MAKE CINNAMON ROLLS
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First, in a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
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Next, in a large bowl, make pudding mix according to package directions. Add butter, eggs and salt to the pudding mixture and mix well.
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Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not sticky (I added 7 cups total). Do not add too much flour.
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Place in a greased bowl. Cover and let rise until doubled.
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Roll dough with a rolling pin onto a lightly floured surface about 34 X 21 inch rectangle in size. Take 1 cup soft butter and spread over surface. In bowl, mix the brown sugar and cinnamon. Sprinkle cinnamon filling over the top. Roll up very tightly starting with the long side. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased baking dish 1 inch apart. Cover with a clean kitchen towel and let dough rise in a warm place until double again.
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Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Do not overbake! Frost rolls after rolls have cooled just a couple of minutes (directions below). You still want to frost them with cream cheese icing while they’re warm just not super hot!
CREAM CHEESE FROSTING FOR CINNAMON ROLLS
The best frosting for cinnamon rolls is cream cheese frosting.
8 ounces of cream cheese, 1 stick of butter, 4 cups of powdered sugar, and vanilla.
CAN I MAKE CINNAMON ROLLS THE DAY BEFORE?
Yes. If making ahead of time cover and refrigerate after the unbaked rolls have been rolled and sliced instead of a second rise. The next morning, when ready to bake remove from the fridge and allow rolls to rise.
ANY EASY WAY TO CUT CINNAMON ROLLS
Use dental floss. Unflavored of course. Just slide it under the roll and cross over the top to cut cinnamon roll dough without squishing it. Sure a sharp knife will work as well but this is way more fun!
OTHER BREAKFAST RECIPES:
- Blueberry Croissant Puff
- Apple Cider Cinnamon Rolls
- Baked Oatmeal
- Cinnamon Roll Breakfast Bake
- Red Velvet Cake Mix Cinnamon Rolls
- Orange Rolls
- Pumpkin Pancakes
- French Toast Roll-ups
- Overnight French Toast Casserole
- Cheesy Baked Eggs
Soft Cinnamon Rolls
Ingredients
- ½ cup warm water
- 2 tablespoons active dry yeast
- 2 tablespoons white sugar
- 1 (3.4 ounce) package instant vanilla pudding (and milk called for to prepare it)
- ½ cup butter, melted
- 2 eggs
- 1 teaspoon salt
- 6 cups all-purpose flour, (plus more as needed)
Filling:
- 1 cup unsalted butter, softened to room temperature
- 2 cups brown sugar
- 2 tablespoons ground cinnamon
Frosting:
- 8 ounces cream cheese
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla
- 4 cups confectioner’s sugar
- 2-3 tablespoons whole milk or cream
Instructions
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
- In large bowl of a stand mixer, make pudding mix according to package directions. Add melted butter, eggs and salt to the pudding mixture and mix well.
- Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not super sticky (somwhere between 6-7 cups total).
- Place in a greased bowl. Cover and let rise until doubled.
- Roll dough onto a floured surface about 34 X 21 inches in size, sprinkling with flour until it doesn't stick. To be honest, mine is usually around 30 X 16 which makes a thicker cinnamon center roll. Take 1 cup soft butter and spread over surface. In bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly starting with the long end. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
- Lightly grease two 9x13 baking dishes and place rolls 1 inch apart. Cover and let rise until double again. *If making ahead of time cover and refrigerate instead of letting rise. When ready to bake remove from the fridge and allow rolls to rise.
- Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Do not overbake! Frost rolls after rolls have cooled just a couple of minutes (directions below). You still want to frost them while they're warm just not super hot! Makes about 24 very large rolls.
- Frosting: Mix together cream cheese, butter, vanilla extract, confectioners' sugar and 2 tablespoons milk. Add more milk as needed.
Notes
Freezing Instructions: To freeze rolls, place them on a baking sheet after they have been rolled and cut. Wrap in plastic wrap and foil and freeze. Thaw rolls at room temperature and allow to rise. Bake as directed.
What type of flour do you use plain or self raising or cake flour it’s been a while since I’ve made cinnamon rolls thanks in advance.
Victoria,
Great question. All of my recipes use all-purposed flour unless another type of flour is specified.
HANDS DOWN the BEST cinnamon rolls EVER! I am going to throw some diced apples in the cinnamon mix next time 🤭
I am so happy to hear that!
I made these once and are so soft. My husband loved them. Making these again for his birthday breakfast. Can bread flour be used instead of regular flour?
Yes, you can substitute bread flour.
This is my second try. My first time I used Kitchen aid mixer, but this time I forgot and used my hands…boy did the dough want to stick to my fingers and you can imagine how hard it was to add extra flour. This is my favorite recipe but don’t do it by “hand”!!
Can you make the dough in the dough cycle of a bread machine? This looks so good! Thanks!
I made the rolls today. Unfortunately I took the do not overbake too seriously. I took the rolls out when tops were golden with some brown at 20 minutes. Extremely doughy in center. Please remember to use your own judgement as I would have prefered them if they were overcooked as sure they would still be soft rolls. I should have done 30 minutes.
Luckily, I split the dough in half as it still made an 8×11 glass baking dish of 12 rolls. The other half is in the refridgerator to try again tomorrow.
Oh shoot! Yes, very important to check and make sure they aren’t doughy in the middle!
omg, that is a HILARIOUS story about your surprise baby shower. That’s totally something I would do, too — but I’ve never been pregnant, so I have zero excuse for showing up covered in flour somewhere, lol. But that’s pretty much what I do at Christmas time after I spend a weekend baking cookies to deliver to friends and family. I’m so excited to deliver the cookies ASAP that I just head out the door after I clean up the kitchen, and I have little bits of dough and flour all over me. I figure putting up with my doughy appearance is a small price to pay for receiving freshly baked Christmas cookies! 🙂
I totally get ya on why you don’t like surprises. My then-boyfriend (now-husband) and two good friends threw me a surprise 30th birthday party a few years back, and I had NO idea. I loved the party and the effort my friends made to make me feel special — and feel special, I did! — but I discovered I hated the anxiety of suddenly being thrust into a situation I wasn’t expecting…and then having to put on a happy face (even though I WAS happy) and circulate and chit chat and be “on” the whole evening…when I had just thought I was going to a friend’s for an intimate dinner followed by bowling, lol. When it came for my bridal shower a few years later, I made sure I knew the date (but nothing else) so I wouldn’t be totally caught unawares, and could therefore mentally prepare for and then enjoy the party situation I knew was coming.
Okay, finally: these cinnamon rolls look AWESOME. My mouth is watering right now. I love that there’s pudding in them, too. Will have to try this recipe!
You articulated that in a way I never could! Putting on a happy face even though you were happy. So true!! Thanks for making me laugh out loud!!
Your pictures alone had me hooked but the pudding is so intriguing! Definitely will be trying my hand at these, pinned!
Hope you do! They are one of my faves.
Wow. These look delicious.
Being it makes 24, I take it that you used 2 -9×13 pans
Yes, thank you for pointing that out.
The rolls were delicious! But while I baked them until the tops were getting browned, once I took them out of the 9X13 baking dish those in the center didn’t retain their height. One of two reasons I can think of but looking for your input as well — 1) They were not quite cooked long enough (about 17 minutes) or 2) the double inverting was the problem.
I’m used to measuring my flour by weight (King Arthur flour website shows 120 grams per cup or 4.25 oz) but when following a recipe where there is no weight listed I find I need to use 5.0 -5.25 oz per cup. For this recipe I used 7 cups measured at 5.0 oz and that still wasn’t quite enough to avoid sticky dough. I added about another half cup which resulted in only slightly sticky but generally just a smooth dough.
In my experience if they fall in the middle it usually means the middles did not cook all the way. Oven temperatures can vary as well. It sounds like yours might run a little hot? A solution is to make a foil tent once the tops are browned and continue cooking the rolls for a few more minutes so that the center cooks longer.
At 60 years old, I am very new to yeast bread making. I’ve always been intimidated. My Mom and sister always did the yeast rolls for holidays, so I never bothered to pursue the art. Today it is cold and icy out and I had all the ingredients on hand, so I thought I’d give this recipe a try. The addition of the vanilla pudding intrigued me. Oh my goodness!!!!!!!!!!!!!!! I feel like a total cinnamon roll rock star!!!!!!! I made 3 pans and shared with those neighbors whose homes I could “skate” to. My husband and I are enjoying one each as I type, and let me tell you…I’ve deleted all the other cinnamon roll recipes from my Pinterest board! This is THE ONE!!!!!!!!!! Who says you can’t teach an old dog new tricks?😉 My personal trainer is going to be absolutely livid that I’m destroying all our good work, but sad on him!!!🤣 Besides, once he tastes one of these bad boys, he’ll climb right down off his high horse and carb loaf with me!!!🤣🤣🤣
Wow! So much goodness in this comment. The skating, the personal trainer, the cinnamon rolls. You have me hysterical over here! So glad you loved them!
I have been trying different recipes, and I believe this one is the best! I made these for a friend, and was told they are the best cinnamon rolls EVER! Very moist and fluffy…and they stay that way! Thanks for a great recipe. 🙂
You’re welcome!
Any suggestions or tips for high altitude.
I’m so sorry that I do not know the tips for high altitude cooking.
I made these for Christmas breakfast and they were a huge hit. When I first made them this morning, I realized that I had used a 1.85 oz. box of pudding which calls for 2 cups of milk. However I realized the recipe calls for 3.4 oz. so I used 2 of the instant pudding as it was then, 3.7 oz, (thus 4 c. of milk).
It was an absolute mess. I added a lot more flour but the dough never was stiff enough to roll. I ended up scooping the batter into muffin cups to hopefully salvage a least some of the dough.
Could you please tell me what I did wrong? I am a pretty accomplished baker (have a small baking business) so I’m hoping you can solve this mystery .
My 3.4 box of pudding calls for 2 cups of pudding. I’m not sure what kind of pudding did you use? Are you sure it was instant?
I made these rolls yesterday. They were awesome. It says 1 hour, but it took me longer than that. But it had been a while since I made homemade rolls. I usually stick with the classics, but this recipe is a keeper! I’m not sure what the pudding mix does, but it does something because you end up with a super tender and delicate roll. I did half with the frosting and baked half with a sticky pecan sauce. Both were great. I definitely preferred the frosted roll, which is unusual for me. It didn’t even need butter or extra frosting. It wasn’t dry at all. I will make these again.
Yay!! I love hearing that. We love these.
These look perfect!!! How long should I leave them to rise for step 4 and how long for step 5?
That is so funny about the flour dusted belly! My mom baked cakes for many of our friends & family. It seems like she wasn’t finished until she had some icing in her hair somewhere!
These look amazing! Thanks for sharing the recipe =)
Hahaha. I probably had it in my hair too.
Baked this today and of all the cinnamon rolls recipes that I’ve tried this is the best!!! Need to stop my kids from eating it all in one seating! Love, love, love it!!!!
They’re so good.
I am anxious to make these rolls. I live in Canada can you clarify what size box of instant pudding to use. Also if I used birds eye pudding how much and how much milk do I use for each type.
It’s a 3.4 ounce box and you should use the amount of milk called for on the instructions. It should be around 2 cups.
I love cinnamon rolls with raisins. Would you add raisins to the dough or to the cinnamon/sugar mixture?
I personally would add it to the cinnamon sugar mixture. Good luck!
‘To start, I wish that people would not put a rating on recipes until they have actually done the recipe. All cinnamon rolls look good.
I had a hard time with the volume of this and recommend that this is not really the best recipe for a novice. Except for the pudding, I suppose you could just halve the recipe and it would be so much easier to handle. BUT… this is a great cinnamon roll. So soft and even with a few mistakes on my part, the finished roll turned out so delicious, soft and pliable, just like the bakery. Made another recipe last week and asked the family which they preferred and they all liked this one better.
I also had to add a total of 7cups of flour and more to knead, but the final result was delicious. Thank you so much for posting this.
You’re welcome!!
These are by far the best ever ! Have made many different recipes and this one is a keeper. Definitely a 5 star recipe
Thank you! I love hearing that.
I’m going to try this recipe today instead of my normal “go to” cinnamon roll recipe. I do have question though, you instruct to spread the butter over the rolled out dough and then sprinkle the cinnamon/brown sugar mixture on top of that. Have you ever tried making a paste type substance by mixing the softened butter with the cinnamon/brown sugar mixture and then spreading it over the rolled out dough?
You could definitely do that. It might be harder to spread?
I made these last night and everyone loved them! I wanted the icing to be thinner to pour over but more milk didn’t help. I would post a pic if I could. Not an option 😟
Milk should thin it out? That’s odd. You can email me a pic if you want. [email protected]
These are just too good! Accidentally bought Cook and Serve Vanilla Pudding, could I substitute it or not? Very annoyed with myself.
I made these with all purpose flour and they came out great, I did another batch and I used bread flour, and they turned out better than the all purpose. I take them to work and sell them and my co workers are going crazy over them.
I made these Christmas morning. They were amazing!
I made these rolls and have one suggestion: follow what you see in the picture rather than what is suggested in the recipe with regard to the pan to use. While the recipe says to use a lightly greased cookie sheet, my experience was that it was a BAD IDEA. They spilled way over the edge of my extra large cookie sheet and flattened out. Next time (and there will be a next time!) I will use two 9X13 pans with one dozen rolls in each.
Very good note! I will change it to reflect that.
Not at all hard to make and delicious! Only got 6 per 9 X 13 pan! Not complaining at all!
Whoah, those are huge!
These look so good.. I’m thinking these will be on our menu for breakfast next Sunday morning lol
Thank you!
I thank you for this recipe; I made it yesterday 11-5-2017, I went directly by the recipe as written, these are the best cinnamon rolls I have ever made, I’ve quite a few in my time, but these are the best and this recipe will be my go to recipe anytime I want cinnamon rolls. Once again thanks!
Oh awesome Annie! Thanks for letting me know.
The best cinnamon roll in history!
I added more cinnamon and sugar to my mix! I also added a few dashes of nutmeg and ground ginger! Perfection!
Ooh yum! Thank you!
These looked too good not to try. The problem was, even though I’ve been baking gluten free for 12 years, I’ve never tackled converting a yeast recipe to GF. I went for it and the only substitute I made was using Namaste Perfect Flour Blend. Cup for cup, I ended up using just 6 cups. These are the best cinnamon rolls I’ve ever had. Brings me back to high school when the lunch lady made giant, ooey, gooey rolls on Friday mornings. These will most definitely replace my tried and true recipe!
Ooh. I’m drooling!
I would love to get a few tips on how you did these. I have been using Namaste flour for years with no problems. Both times I have used it with yeast, let’s just say I end up in tears. It doesn’t rise. It’s hard. Awful.
I just saw this comment for some reason, I apologize. I followed the recipe exactly. They never rise as much as the ones in the pictures but they taste just as amazing as these look. I’ve made them many times! I’m going to try them for my annual Christmas morning rolls using Pamelas AP flour. I love all things Pamelas so I can’t imagine they won’t be even more amazing!
Hi
Can i use 1 package(1.85 oz) of the instant vanilla pudding?
Thanx
The directions state to bake them on a cookie sheet but the photos show them in a glass baking dish. Which works better? Of using a baking dish, what size baking dish is best? Recipe also calls for allowing the dough to rise twice. How long does the rising typically take both times? Just to get an idea of how long it would take start to finish. Thank you!
You can use a baking sheet or dish. Totally doesn’t matter size or anything. Rising dough depends on a lot. Your yeast, how warm your house is. It usually takes about 45 minutes.
Thank you for the response!
I made these cinnamon rolls a few week back and they are the best i have ever had. absolutely delicious!
I have just recently started getting comfortable making cinnamon rolls. The recipe I have been using I really loved and hated to stray, but decided to give yours a try. SO glad I did!!!! These are awesome!! I did use a few “techniques” from the other, but seriously did not do anything very different. Thanks for sharing this! I love everything of yours.
Thank you! I would love to learn your techniques!
I have made this recipe before and they turned out GREAT!! The only thing is, I’m making them for my primary class in a few days and they don’t need something so huge! Have you tried making them smaller? I was thinking about cutting the dough in half lengthwise after rolling out and so they’ll be half the size. Any suggestions?
You can for sure make them smaller. Just make your rectangle when you roll them out longer width and shorter in height.
I don’t have a stand mixer and I’ve never made cinnamon rolls before. When I add the flour do I mix the dough with a spoon until the flour is incorporated then knead it? I’m lost!
Yes, I would do it that way. You’re instincts are right!
Since it’s not good to keep checking on dough while it’s rising, how long should I wait to check the dough as it doubles in size?
I would check at about 45 minutes – hour.
This recipe sounds amazing! I’ve never made cinnamon rolls before, so this may sound silly, but can/do you kneed the dough by hand (i don’t have a stand mixer), and do you place in a warm spot to rise?
Yes of course. you can definitely knead by hand and let it rise in a warm place.
Hi I live in the UK what would be equivalent of instant vanilla pudding please ???
Unfortunately I don’t really know for sure but have heard that Bird’s Instant Custard Powder and Angel Delight are good substitutes.
I’ve tried many cinnamon rolls from Pinterest and cookbooks and these beat all. I add 1T lemon juice to my frosting and it makes it even better!
I bet the lemon juice brightens the flavor! Love it.
I’ve never made cinnabons rolls and I made them for Mother’s Day! These are the best rolls I’ve ever tasted! I must say they are better than Cinnabons! These are soft and moist all over where as Cinnabons are only soft and moist towards the middle! This is my go to recipe for cinnamon rolls from now on! I can’t click on stars to rate it but I give it a 5 star!!
I love hearing that. They are seriously one of my favorites too!
Wondering about making them the night before? Can I just put them in the fridge after slicing and putting in the pan? They won’t continue to rise? How would you do this? Thanks in advance!
I personally would leave them on the counter all night. You can also slice them, put them in the fridge, then take them out in the morning, put them on the counter in a warm place, and let them rise.
I just made these for the second time. First time they were OK but something was off. The second time these were amazing!!
Hmm. Wonder what it was? Haha.
These sound fantastic, instant pudding just got put on the shopping list. I was wondering with all the sugar in the instant pudding are TWO tablespoons of sugar really needed?
Probably not. But why mess with perfection. They are good.
The 2 tablespoons of sugar is for the yeast! Don’t leave that out!
I have never made cinnamon rolls before because I thought they were too complicated and time consuming although this was not complicated it was time consuming but well worth it they were a BIG hit and they were soft and oh so taste. Thank you for the recipe it is a keeper.
You’re welcome!
just came across your recipe and was wondering can the dough be frozen and used later if you only want to use half?
Yes, absolutely!
Just made these this morning and they are THE best rolls ever! The roll itself is soft and delicious, and the frosting is sweet and just the right amount of gooey-ness! The recipe makes 24 huge rolls and could easily be cut in half. You’ll just have half a box of pudding for the next time! I have a favorite pecan roll recipe that I think I’ll replace with this one and just add pecans. Try it! You’ll love it!!
So glad you approve!
I have made this dough twice now, and it is the best cinnamon rolls EVER! The rolls come out so soft and every bite taste just like the center of a Cinnabon Cinnamon Roll. The last time I made the dough, I used half for cinnamon rolls and froze the remainder. A week or so later I thawed out the dough and made butter dinner rolls with it. I have never had a better dinner roll! Soft and tender, not at all sweet, perfect! My husband said they reminded him of the yeast rolls that all of us had when in elementary school. This recipe is now my go to for not only the best cinnamon rolls, but the best dinner rolls.
I love that you used the dough for dinner rolls. Great idea!
I made these this morning and words can not describe how amazing they are!! I love the Cinnabon ones you can get at the mall (I admit I can’t leave without getting one) and these taste just as AMAZING!! And definitely no more buying Pillsbury-they are not even that great and my husband isn’t a fan but these he went back for more!! Only thing I think I need to do is next time add more flour so they aren’t so sticky when I go to roll it up (had a hard time doing that) but I only used 6 1/4 cups. But again they were INCREDIABLY DELICIOUS!!!!
So glad you loved them!
Absolutely love this recipe! It sure is my go-to recipe for cinnamon rolls! (I keep copious amounts of boxed pudding in my pantry for those desperate cinnamon roll moments…)
Love the blog!
Haha. i like your thinking!
I made these for my husband to take to his shipmates to celebrate a birthday. My recipe also made 25 so I made the 24 in foil pans for travel and 1 inside a muffin tin for me to taste test! I made 1 tray with pecan pieces on top too 😉 It was soooo good! Not to mention the feeling I get when I make something like this from scratch- something to be proud of!!
P.S.- I could not stop eating the icing!!! YUM!
That’s my downfall too.
You should be proud. Cinnamon rolls are a labor of love.
Just have a quick question about the pudding. I have the instant mix and it asks for 2 cups cold milk. would that be to much pudding for the rolls?
Thanks
No. Not at all. That sounds correct!
I made this recipe yesterday. I also used 7 cups of flour. I ended up with 25 cinnamon rolls. They were incredibly delicious & the pudding absolutely made the WHOLE cinnamon roll soft, not just the middle!! There are only 5 cinnamon rolls left today!! This is a must try for all recipe! Delicious.
Dang. You guys devoured them!
Can I cut the recipe in half
Can I cut the recipe in half ?
I’m sure you can but I haven’t tried.
2 tablespoons yeast or 2 teaspoons?
Thanks
2tablespoons of yeast? I have never put that much in. Was wondering if that’s supposed to be teaspoons??
Nope. It’s correct. 2 tablespoons.
I want to make these Thanksgiving morning but make night before – about how long does it take for them to rise? Just trying to get an idea of timing. Thanks!
It usually takes mine about 1-2 hours.
These sound awesome. I’ve never tried cinnamon rolls with pudding in them.
I literally just made these yummy rolls & all I have to say is “Ahhh” I’m speechless! I can believe how great they turned out & how amazing they taste. This was my first attempt on making cinnamon rolls so I was pretty skeptical when it came down to choosing a recipe. I didn’t want to expect anything great but I also didn’t want to make a ton of rolls and be disappointed. I chose this recipe because it was pretty convenient(I had all the ingredients on hand), it didn’t look too time consuming and I have to admit the pictures looked pretty tasty. And Wow! am I glad I chose this recipe! Please if you haven’t tried these cinnamon rolls you have no idea what cinnamon rolls are suppose to taste like! Move over Cinnabun! These have litterly knocked Cinnabun down on my list of favorite cinna rolls. & just to think that they are homemade makes it number one on my list! These are hands down THE BEST CINNAMON ROLLS I have ever tasted!! Thanks for sharing:)
Thank you, Thank you! I ate a whole pan so I agree!
At the risk of sounding dumb!….what are the notches for you mentioned? I’ve never made cinnamon rolls before, but these I must try!
Just to make sure you cut them all the same size. 🙂
I’m halfway through making these, the dough is DELICIOUS! The recipe makes a ton of dough, I ended up having to knead it in two separate batches so as not to overload my Kitchenaid. Prepping my kitchen now for what I’m expecting to be a big job of dough rolling! So excited to see how the finished product turns out.
Good luck!
Is it okay to use already made vanilla pudding instead of the powder?
It will definitely have a different texture. I’ve never tried it but it could work.
Since I can’t find where to reply, I will reply to your reply! 😉
In the recipe you have to add the pudding with cold milk to the yeast mixture . How does this not kill the yeast? I tried and waited to see if it would continue bubbling. No dice … what did I do wrong
Btw, I follow your recipe site . Awesome recipes!
Since we proof the yeast before adding it to the pudding mixture, it works!
I made these yesterday and they were the best cinnamon rolls I have ever had! The recipe was super simple to follow and they were easy to make. My four year old helped me and we had a blast. The only part that I messed up on was the butter instructions. I accidentally put a whole cup of butter IN the dough . They still turned out just fine though. Good job with this recipe.
Thank you! I love hearing that.
Hey these look yummy! However I have just one question. You said to prepare the vanilla pudding as directed in its instructions. These puddings call u to heat the milk then add the pudding powder, then cook a bit and then refrigerate. So we have to make the pudding by cooking it like this? If yes, then do we have to wait for it to cool down to add the other ingredients? Please explain as i am confused. Thanks!!
Reema,
The recipe calls for instant pudding which does not require cooking. I think you used the cook n’ serve?
Great story!! I don’t like surprises either. For my 50th, my children planned a noon potluck for me…..surprise. Planning for family for lunch, I was cooking away when a daughter called from town for me to come pick her up at this certain place as her car supposedly had quit. It was almost lunch time, I groaned, turned off the stove burners, put on old shoes and went looking half a mess. Low and behold I arrived at my birthday party. I wasn’t as happy as I could have been!! Love your blog and try many of your recipes!
Haha. Thanks for sharing that. Glad I’m not the only one!
Would these work with Bob’s Gluten Free Flour?
I haven’t tried it so I can’t say for sure. so sorry!
These look heavenly!!
first time to bake a cinnamon rolls..i absolutely nailed it…its sooooo delicious..thanks for sharing ur recipe…
Woo-hoo! I love hearing successes.
I have been making this exact recipe from Allrecipes for years! It’s always a favorite!
OMG! Fluffy and gorgeous, what more can one ask for? Pinning it right now 🙂
I haven’t made cinnamon rolls in forever. Man, am I craving them now! These look divine!!
Oh my word, I would have hidden on the toilet as well! When I was 9 months pregnant I’m not even sure if I even had 2 shirts fitting me and there were always kitchen leftovers all over my belly… What we do for our babies 🙂 The cinnamon rolls look absolutely divine, I need to try this recipe!
I absolutely adore the sweet story of your big belly and suprise baby shower. 🙂
I’m going to have to try these! But I might have to halve the recipe to justify making it just for me. I LOVE cinnamon rolls, but I’ve never been a fan of the outside crust of the roll because they are too crusty for me! Soft is the way to go. 🙂 Thank you!
You’re welcome!
Ha! That is a funny story! And these rolls look oh so good!! yummy for my tummy!!
Morning! Sure wish I had one or two (or more) of these warm delicious cinnamon rolls sitting in front of me right now for breakfast! I love your story about the flour on your belly. I hope that works for me when I try to make these little beauties!
Haha. I would love to see a pic!
Sorry to ask a question that probably has an answer obvious to everyone else, but is this self-rising flour or all purpose?
If it does not say “self-rising”, it is generally just plain flour. In this case, you are using yeast to make the dough rise, so that is a second assurance it is plain flour.
It’s all purpose flour.
Celita- yes just use all purpose.
Wow these look incredible! I definitely think I will have to try them and they don’t sound too hard to make either!