Ingredients for Better Than Cinnabon Cinnamon Rolls
- 2 1/4 teaspoons active dry yeast
- Warm Water (not used in this recipe)
- 1/4 cup granulated sugar
- 1 1/2 cups butter
- 1 cup warm milk
- 1 large egg
- 4 1/2 cups bread flour
- 1 package (3.4 ounce) vanilla instant pudding mix
- 1 teaspoon salt
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1 (8 ounce) package cream cheese
- 4 cups powdered sugar
- Nutmeg (quantity not specified)
- 1 teaspoon vanilla extract
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How to Make Better Than Cinnabon Cinnamon Rolls
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add eggs, melted butter, salt, and vanilla. Mix well.
- Gradually add flour, mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough rises, prepare the cinnamon filling: Combine softened butter, brown sugar, cinnamon, and nutmeg in a bowl.
- Roll out the dough into a large rectangle (approximately 12x18 inches). Spread the cinnamon filling evenly over the dough.
- Tightly roll the dough up from the long side. Cut into 12 equal slices.
- Place the rolls in a greased 9x13 inch baking pan.
- Cover and let rise for 45 minutes at room temperature (or refrigerate overnight after shaping and let rise 45 minutes at room temp before baking).
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown.
- While rolls are baking, prepare the cream cheese frosting: Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the warm cinnamon rolls immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
105g
Fat
46g
Carbs
17g
