Monday, May 18, 2009

Cinnamon Rolls

1/4 cup warm water (110 degrees)
1/4 cup butter, melted
1 cup warm milk
1 egg, room temperature
1 (3.4 ounce) package instant vanilla pudding mix
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 or raisins (optional)

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

1. In the pan of your bread machine, combine dough ingredients in order listed, making a "well" in the flour for the yeast. Set machine to Dough cycle; press Start. If you do not have a bread machine, see instructions below.

2. 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.

3. Roll up dough, beginning with long side. Slice into 15-16 one inch slices and place in 9x13 greased pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4. 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.

Making Dough Without a Bread Machine
In a small bowl, combine warm water and yeast, let bloom for 10 minutes. Combine dry ingredients (except for yeast) in a large mixing bowl. Add butter, milk, egg, and yeast mixture. Stir with a wooden spoon until combined; knead dough for 20 minutes (or use a bread hook attachment on a KitchenAid mixer for 10 minutes). Spray large bowl with Pam and place kneaded dough inside. Cover with a warm, moist tea towel, and let rise for 20 minutes. Punch dough down, cover, and let rise for 50 minutes. Follow steps 2-4.

Refrigerating Overnight
Make cinnamon rolls, cut (15 rolls fit great), put in pan, covered with plastic wrap sprayed with Pam and refrigerated. In the morning, I removed from fridge and let rise about 1 hour. Then bake.

Place rolls on parchment papered cookie sheet and freeze. Once frozen place in freezer bag. Remove rolls the night before and put in a buttered pan and refrigerate overnight as described above. Next morning let rise, bake and ENJOY!


  1. This looks so yummy - thanks for the freezing tips - I was wondering if/how I could do that!!!

  2. Okay Rebekah! Here's how I made these into caramel rolls!
    I made the dough like normal, and then just sprinkled it with 2 tsp. cinnamon and 1/2 cup white sugar. For the caramel, I stirred together 1 cup brown sugar (okay, most of mine was white, but that's what it was SUPPOSED to be...), 3 T water, 4 T corn syrup, and 6 T softened butter. I spread that in the bottom of the 9x13, and after rolling and cutting the dough, I put them on top of the caramel mixture. Then I just followed your recipe from there - rose for 45 min, baked for about 25-30 (my oven's a little off). I didn't have any pecans, or I would have chopped them and put them in with the caramel mixture.

  3. becki krenzOctober 07, 2013

    What if you don't have something to test the temperature of the water?

    1. The water temperature doesn't have to be exact. I usually just turn my faucet to it's hottest and then wait till it's about the temperature that I wash my dishes at. Most people set their water heaters to 120 degrees (although the default setting is around 140 degrees if you haven't ever adjusted it).