John’s Famous Cinnamon Roll Recipe

Every Christmas and Easter, my husband makes our family the most amazingly delicious cinnamon rolls ever. It’s a good thing we only eat them twice a year because they are SINFUL. We think the secret is in the vanilla pudding mix. (That and all the warm and fuzzy holiday love that they accompany!)

I’ve mentioned John’s cinnamon rolls here on the blog before and have definitly raved about them facebook and instagram, so I’ve gotten lots of requests for the recipe. After another holiday of basking in the gluttony of their gooey goodness, I realized I HAD to share the recipe. However, in this age of gluten free recipes, I fear I’m going to be banned from the internet for posting this. So warning, these cinnamon rolls are good old fashioned fatty goodness, but completely amazing. I actually have no great photos of them from this year because we had zero restraint diving in!

The recipe is from allrecipes.com: Cinnamon Roll Recipe.

Ingredients:

  • 1 cup milk
  • 1 egg, beaten
  • 4 tablespoons melted butter
  • 4 tablespoons water
  • 1/2 (3.5 ounce) package instant vanilla pudding mix
  • 4 cups bread flour
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons bread machine yeast
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup chopped walnuts (optional-we don’t add)
  • 1/4 cup raisins (optional-we don’t add)
  • 1 teaspoon milk
  • 1 1/2 cups confectioners’ sugar
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Directions:

In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

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Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired, we don’t.

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Starting with the widest end, roll the dough into a log. Pinch to seal seams.

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Cut into 1/2 inch to 1 inch slices, and place in a greased 9×13 inch pan. We use string to slice them.

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The directions say to place them in a draft-free space, and allow to rise until doubled, but we pop the pan of rolls into the refridgerator over night.

0006.jpg The next morning, put a pot of water to boil on the kettle. Place a large bowl on the bottom rack of the oven and fill with the boiling water. Place the pan of rolls on top and close oven to allow rolls to rise with the steam for 30 minutes.

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Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes.

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Make frosting by mixing the milk, confectioners sugar, softened butter and vanilla. We use our Kitchen Aid mixer. Spread over warm cinnamon rolls. Add a bit more milk and mix well to make the frosting spread better.

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Don’t feel bad about eating this pan as quickly as possible, as we say in our house, “This is the best they are going to taste, so eat them today!”

So to sum this up, we make the dough the afternoon before and let them sit in the fridge over night. Then we wake up early the next morning to boil the water and let them rise in the oven. After they’re baked, we make the frosting. Sounds like a lot of work, but SO worth it!

*A huge thank you to my friend Celeste Farr for the wonderful cinnamon roll photo at the top of this post. She made them over the holidays and they turned out amazing.

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  • melanieDecember 27, 2013 - 5:15 pm

    yummmmmm.

  • […] four of us here, but as usual, we are making John’s awesome cinnamon rolls. Here’s the recipe if you are looking for something yummy to make for Christmas […]