Cinnabon Cinnamon Rolls

By Addie

A fluffy, soft, chewy cinnamon roll drizzled with cream cheese frosting -- the best cinnamon rolls ever! This recipe makes a knock-off version of Cinnabon's cinnamon rolls!

Ingredients

• Filling:
• 1/2 cup boiling water
• 1 cup milk
• 1/4 cup (1/2 stick) butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg, beaten
• 4 cups bread flour or all-purpose flour
• 1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
• 2 1/2 teaspoons active dry yeast or instant active dry yeast
• .......................................
• 1/2 cup (1 stick) butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 1/4 cup chopped walnuts, optional
• 1/4 cup raisins, optional
• ......................................
• Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons pure maple syrup
• 1-2 teaspoons milk

Details

Adapted from tammysrecipes.com

Preparation

Step 1

To make these cinnamon rolls using a bread machine, place the ingredients in the bread machine in this order:

Boiling water, cold milk, melted butter, sugar, salt, egg, 1 cup of the flour, the pudding mix, 2 1/2 more cups of flour, and the dry yeast.

Start the DOUGH cycle with the lid open, and watch to see how sticky the dough is. Add another 1/2 cup of flour as the dough cycle runs, or as much flour as needed to make a soft, smooth dough.

4. Close the lid for the rest of the dough cycle, and when cycle is complete, remove dough; gently punch down dough ad knead for a minute or two, to remove excess air bubbles. On a lightly floured surface, roll dough into a rectangle about 12 inches by 17 inches.

5. Combine the first three filling ingredients and mix well. Heat in microwave 10 seconds to make spreadable. (It's okay if it's fairly thick.) Spread over rolled dough, covering as much of the surface as possible. Sprinkle nuts and raisins over dough if using.

6. Starting with the widest end, roll dough into a tight log. Pinch edges to seal. With a thin sharp knife (I use a serrated knife), cut log into 12 equal slices. Place rolls in a lightly greased 9x13-inch glass baking dish. Cover with a clean towel and place in a warm location to rise until nearly double in size, about 30-45 minutes.

7. Bake rolls in a preheated 350 degree oven for 25-35 minutes. After about 20 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark. Rolls can stay in the dish after baking; set the dish on a wire rack and cover with a clean towel to let it cool.

8. To make the frosting, cream the butter and cream cheese. Add powdered sugar, vanilla, and maple syrup and beat. Add enough milk to make a spreadable consistency, about 1-2 teaspoons.

9. Frost rolls while they are still warm for a drizzly melty look! Enjoy!
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REVIEWS:

I got this recipe from my friend Lindsey. Lindsey has the best recipes! These cinnamon rolls are so, so good. I love my mom's cinnamon rolls, which has always been our go-to recipe, but these Cinnabon cinnamon rolls are so fluffy, sweet, and they have that great vanilla flavor from the pudding mix. I much prefer homemade pudding to pudding-mix pudding, but I'll gladly get a pudding mix to use in this recipe! ;)

We made these Cinnabon Cinnamon Rolls and hubby took a dish of them to work for everyone to try for breakfast. They were quickly devoured!

Best cinnamon rolls EVER!

These are, by far, the BEST cinnamon rolls I've ever had. The vanilla pudding adds a special flavor, and even though I don't have much of a sweet tooth I found these very hard to resist. Didn't make the icing since we were out of powdered sugar, but I'm planning to try that next time. Yum!

This is the only recipe I make for cinnamon buns! I think the pudding is what makes it stand out from a regular cinnamon bun recipe. They are best right out of the oven but heating them up the next day in the microwave makes them still taste fairly fresh.