Frosted Cinnamon Rolls Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - warm milk (70° to 80°)
  • 1/4 cups - water (70° to 80°)
  • 1/4 cups - butter, softened
  • 1 - egg
  • 1 teaspoons - salt
  • 4 cups - bread flour
  • 1/4 cups - instant vanilla pudding mix
  • 1 tablespoons - sugar
  • 1 tablespoons - active dry yeast
  • 1/4 cups - butter, softened
  • 1 cups - packed brown sugar
  • 2 teaspoons - ground cinnamon
  • 4 ounces - cream cheese, softened
  • 1/4 cups - butter, softened
  • 1 1/2 cups - confectioners' sugar
  • 1 1/2 teaspoons - milk
  • 1/2 teaspoons - vanilla extract
  • Directions:

    In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

    When cycle is completed, turn dough onto lightly floured surface. Roll into a 17-in. x 10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices.

    Place 12 slices, cut side down, in a greased 13-in. x 9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.

    Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.

    In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator.

    Brief Description

    Topped with a sweet cream cheese frosting, they're best served warm with steaming cups of coffee. Or reheat leftover rolls in the microwave and enjoy anytime of day.

    Main Ingredient:

    bread flour

    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 20 min


    Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.


    Taste of Home

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    Posted On:

    August 4, 2013

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