Softest Cinnamon Rolls

Momma in the Kitchen

I’m not a food-blogger, but I’m a mommy who loves to bake (and eat). In my family, I’m known for baking breakfast pastries. Muffins, coffee cakes, biscotti, you name it. Pastries are the perfect excuse for eating dessert first thing in the morning! 😉

I came across this recipe a few years ago, and I’ve never looked for another recipe since. These cinnamon rolls are hands down the best I’ve ever eaten, and that is not an exaggeration! Everyone who has tried them raves about them. I’ve even heard that they’re better than Cinnabon’s–but you’ll have to judge them for yourself.

Oh, and there’s a (not-so) secret ingredient that keeps these rolls super soft all the way through! Mmmm…

 

Cinnamon Rolls with Cream Cheese Frosting

Serves: 24 rolls

Ingredients:

Rolls:

  • 1/2 cup warm water (between 95° F and 115° F)
  • 2 TBSP active dry yeast
  • 2 TBSP granulated sugar
  • 1 (3.4 oz) package “Simply Good” Vanilla Bean Instant Pudding Mix
  • 1/2 cup organic butter, melted
  • 2 large cage-free, Organic eggs
  • 1 tsp salt
  • 6 cups unbleached all-purpose flour

Filling:

  • 1 cup organic butter, softened to room temperature
  • 2 cups light brown sugar
  • 2 TBSP ground cinnamon

Frosting:

  • 8 ounces cream cheese
  • 1/2 cup organic butter, softened to room temperature
  • 1 tsp vanilla
  • 3 cups confectioners sugar
  • 2-3 TBSP organic 2% milk (optional)

Instructions:

  1. In a small bowl, combine warm water, yeast, and sugar. Stir until dissolved, and set aside.
  2. In a large bowl, prepare pudding mix according to package directions. Add butter, eggs, and salt to the pudding mix. Mix well.
  3. Add the yeast mixture to the pudding mixture and stir. Gradually add flour; knead until smooth. Add additional flour (if needed) until dough is soft but not sticky.
  4. Place in a greased bowl. Cover and let rise until doubled.
  5. Roll dough on a floured surface. (You’ll need plenty of room. Sometimes I use my dining room tabletop!) Spread the one cup of softened butter over surface. In a bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up tightly, starting with the long end. Cut into 1.5 to 2 inch sections. Place on a lightly greased cookie sheet.
  6. Cover and let rise until doubled again. (If making ahead of time, refrigerate ahead of time instead of letting rise. When ready to bake, remove from fridge and allow rolls to rise.)
  7. Bake at 350° F for 15-30 minutes, or until lightly golden. Don’t over bake! Frost the rolls after they have cooled for a few minutes. (See next step.)
  8. Frosting: Mix together softened cream cheese, softened 1/2 cup butter, vanilla, confectioners sugar, and milk. Add more milk if needed, for a thinner consistency.

 

I hope you love this recipe as much as I do. The “secret” ingredient (the pudding mix, if you didn’t guess!) keeps these rolls soft, and for a few days afterwards! Just store any left over rolls in an air-tight container and re-heat them as desired!

Happy Baking!

Savannah

 

P.S. You can find the original recipe from “The Girl Who Ate Everything“!

 

 

 

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