World’s Best Cinnamon Rolls
Recipe by Julia Pacheco
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy
Servings
24
servingsPrep time
20
minutesRise time
120
minutesBaking time
20
minutesThese are the best cinnamon rolls that you’ll ever make. They’re perfectly pillowy and soft!
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Ingredients
1/2 cup warm water
2 tbsp yeast
2 tbsp sugar
1 box instant vanilla pudding mix
1/2 cup butter, melted
2 eggs, beaten
1 tsp salt
6 -8 cups flour
- Topping
1/2 cup butter, softened
2 cups brown sugar, packed
4 tbsp cinnamon
- Frosting
8 oz cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
3 cups powdered sugar
1 tbsp milk
Directions
- In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. Yeast should bubble.
- Make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, and salt. Mix well.
- Add yeast mixture and blend. Gradually add flour and knead until smooth.
- Place in a large greased bowl. Cover and let rise in a warm, draft-free place until doubled in size, about I hour.
- Punch down the dough and let rise again, about 45 minutes. Divide dough in half. Roll out to rectangle. Spread 1/4 cup melted butter over the rectangle.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle half over the top of the first dough rectangle.
- Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches making 12 notches (cut roll in half, then half again, then each of those halves into 3). With string or thread place under the roll by the notch mark and cross over to cut the roll. Repeat with the second ball of dough.
- Place rolls onto cookie sheets, 12 per sheet, 2 inches apart. Cover and let rise in a warm, draft-free place, until doubled in size.
- Bake at 350℉ for 15-20 minutes, or until golden brown. Do not overbake.
- Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm and enjoy!
- Freezer Directions
- After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer.
- The night before you want to serve them, take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator for about 8-9 hours. Take them out of the fridge and let them rise until doubled. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter, about 4 hours, then let them rise until doubled.)
- Bake according to the recipe.
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Help!I need to know what size vanilla pudding to use.
Thank you 😊
Hey! I have this recipe in your cookbook and I came here to ask what size box of vanilla pudding did you use?
These rolls truly are THE BEST I have ever made, and I’ve tried a number of recipes! These were the fluffiest and raised the best. My other go-to recipe left the rolls a little rubbery.
I want to keep this recipe, but there’s no option to print like your others. Could you please add a print option?
A video of this process on your YouTube channel would be super helpful for this too. I wasn’t sure how thick the dough should be, but I figured it out.
I also want to say, I LOVE your YouTube channel! Just being able to watch you make a recipe has helped me more than reading a recipe. I get stuck on my side dishes though, and would love if you made a video of those.
THANK YOU FOR SHARING YOUR RECIPES!!! ❤️