I think Cinnamon Rolls win my vote for favorite breakfast, hands down. It’s like eating dessert for breakfast and there ain’t nothing wrong with that! Give these copycat Cinnabon Cinnamon Rolls a whirl, you won’t regret it.
Cinnabon Cinnamon Rolls Printer-Friendly Recipe
1/2 cup warm water
2 packages dry yeast (5 teaspoons)
2 tablespoons sugar
3 1/2 oz. package vanilla pudding
2 cups of milk (for the pudding mix)
1/2 cup butter, melted (for the dough)
1 teaspoon salt
6 cups flour
1 cup butter, softened (to spread on top of the dough, I use a little less than 1 cup)
2 cups brown sugar
4 teaspoons cinnamon
Cream cheese frosting
8 oz. cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner’s sugar
1 tablespoon milk
In a small bowl, combine water & sugar. Pour the yeast over the top and set aside. Let the yeast do its thing, after about 10 minutes the mixture should be puffed up, this tells you that the yeast has activated.
In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Now add the yeast mixture and blend. Gradually add the flour and knead until smooth, around 3-5 minutes. Place in a greased bowl, cover, and let rise until doubled. This takes about an hour. Punch down and let rise again, about 45 minutes-1 hour.
Roll out the dough on a floured surface and form a 34″x21″ rectangle. Spread 1 cup of softened butter over the surface of the dough. In a medium bowl, mix 2 cups of brown sugar and 4 teaspoons of cinnamon. Sprinkle the brown sugar mixture over the top of the dough. Roll up the dough, lengthwise, tightly. With a knife, cut the dough into 2-inch sections. Place on a lightly greased cookie sheet 2 inches apart. Cover and let rise until doubled in size, about 45 minutes.
Bake at 350 for 15-20 minutes until the rolls are turning golden. Frost warm rolls with cream cheese frosting or frost each before eating, whichever you prefer. To make the frosting, mix all of the frosting ingredients until smooth. Enjoy!