Main Street Bakery Cinnamon Rolls (Disney)

By Texaschef11

Ingredients

• Dough
• 1/4 cup warm water (110 – 115 degrees)
• 1 (1/8 ounce) package dry active yeast
• 1 Tablespoon sugar
• 1/2 (3.4 ounces) package instant vanilla pudding
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg, lightly beaten
• 1/2 teaspoon kosher salt
• 4 cups all purpose flour
• Filling
• 1/2 cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon
• Frosting
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 Tablespoon milk

Preparation

Step 1

In a large mixing bowl, combine the warm water, yeast and sugar. Set aside for 5 minutes until it becomes foamy.

In a separate bowl, whisk together half the package of vanilla pudding and the milk for 2 minutes until it becomes thick. Add in the melted butter, lightly beaten egg and kosher salt.

Add the pudding mixture to the yeast mixture. Combine the ingredients on low speed using the paddle attachment. If you don’t have a stand mixer, just mix by hand.

Slowly add in the flour on low speed. Once all of the flour is added, switch to the dough hook. Knead the dough for 6 minutes using the dough hook.
If you don’t have a stand mixer, knead the dough by hand for 8 minutes.

Take the bowl out of the bowl and place it on a floured surface. Knead the dough by hand for a couple of minutes.

Place the dough in a lightly oiled bowl and roll the dough around in the oil. Cover the bowl with plastic wrap and let it rise for 1 hour.
After 1 hour, punch the dough down. Cover the bowl with plastic wrap and let it rise again for 30 minutes.

Take the dough out of the bowl and roll it out into an 18 x 11 inch rectangle. Brush the dough with the melted butter but leave a 1 inch border on the left and right sides of the dough.
Combine the brown sugar and cinnamon. Sprinkle it over the melted butter and press it down.

Roll the dough over once on the left side and once on the right side. Then begin rolling the dough up. Start at the bottom of the dough and roll it away from you.
Using a serrated knife, cut 1 inch of the dough off on the left and right sides.

Then cut the dough every 2 inches. You should have about 7 or 8 cinnamon rolls.
Using your hands, press each cinnamon roll together. This will prevent them from falling apart during the baking process.

Place the cinnamon rolls in a lightly greased baking pan. I use a 10 and 8 inch round baking pans but you can use square pans if you like. Just make sure you space them out a lot. They will expand in the oven.

Cover the baking pans with plastic wrap and let them rise again for 20 minutes.
Bake the cinnamon rolls at 350 degrees for 20 minutes or until golden brown.

While the cinnamon rolls are baking, begin making the frosting.
Sift the powdered sugar and set aside.
In a large mixing bowl with the paddle attachment, mix together the cream cheese and butter. Then add in the vanilla extract and mix to combine.
Slowly add in the powdered sugar and mix until the frosting is smooth.
Add in the milk and mix it up.

Take the cinnamon rolls out of the oven. Frost them while they’re still warm. Enjoy!