Tuesday, November 29, 2011

Main Street Bakery (Magic Kingdom): Cinnamon Rolls Recipe

Main Street Bakery in Magic Kingdom has the best selection of sweets
and one of the most popular items on their menu are the cinnamon rolls.
These massive rolls are filled with brown sugar and cinnamon then
slathered with a generous helping of cream cheese frosting
making them absolutely irresistible!!



Main Street Bakery (Magic Kingdom): Cinnamon Rolls
*makes 16 extra large cinnamon rolls



Ingredients:


1/2 cup warm water
2 packets active dry yeast
2 tablespoons sugar
1 (3.5 ounce) package instant vanilla pudding
2 cups milk
1 stick unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour





Filling:

2 sticks unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon




Directions:

   In a small bowl, combine water, yeast and sugar. Stir well until dissolved. Set aside.

   In a separate large bowl, mix pudding and milk with a wire whisk. Add in 1 stick of melted butter, eggs and salt. Mix well then add in the yeast mixture. Gradually add in the flour, 1 cup at a time, and knead until smooth.

   Place in another large bowl that has been well-greased. Cover bowl with plastic wrap or clean, damp towel and let rise in a warm place until double in size. Punch down and let rise again.

   Roll dough out on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 2 sticks of melted butter and spread over entire surface, using a pastry brush.

   In a small bowl, mix brown sugar and cinnamon. Sprinkle over top of the buttered dough. Starting on the long end, roll up like a jelly roll.

   Using a serrated knife, measure dough every 2 inches and slice. Take each roll into the palm of your hand and gently pack the roll to keep it from coming apart during baking.

   Place each roll into a buttered baking pan and allow to rise again in a warm place for about 20 minutes. Bake in preheated oven at 350° for 20 minutes or until golden brown. Remove from oven and frost with cream cheese frosting (recipe below) while still warm. Yum!!




Cream Cheese Frosting Recipe

Ingredients:

1 (8 ounce) brick of cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2-4 tablespoons milk

Directions:

   With an electric mixer, blend cream cheese, butter and vanilla until creamy. Slowly add in powdered sugar, 1 cup at a time. Mix well. After all of the powdered sugar has been mixed in, add the milk, 1 tablespoon at a time to thin out. Blend on low until smooth. Spread on warm cinnamon rolls.



***You can now watch this recipe being made step-by-step on The Disney Diner's YouTube Channel ! And don't forget to SUBSCRIBE so that you can be updated on future recipes and episodes. Click below to watch now.***










79 comments:

  1. what if i don't have instant vanilla puddung what can i substitute? or can i not put it?

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    Replies
    1. If you are in the UK you can substitute Angel Delight, or omit the pudding altogether.

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  2. Dear Lisa,

    A great big thank you from The Netherlands, I've made your Cinnamon Rolls with creamcheese frosting and my sweetheart and family love them. Thank you for sharing this recipe! Looking forward for more recipes to come!

    Is it possible to do ingredient in metric systeem also? I have to calculate like crazy to convert all measurments.

    Do you get your recipes from a cookbook (like the one in you kitchen?)


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    Replies
    1. You're very welcome! I'm so glad to hear you are enjoying the recipes. :) Yes, I have two Disney cookbooks (Mickey's Gourmet Cookbook and Cooking with Mickey & the Disney Chefs) where I get some of the recipes and others I have to research. Sure, I can start including the metric measurements. Thanks for the great idea!

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  3. Hello Lisa I was wording if i can use any kind of pudding mix to make the cinnimon rolls. also my family love this recipe.

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    1. Yes, any brand (3.4 - 3.5 ounce) box of instant pudding will work. I'm so glad your family enjoyed the recipe! :)

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  4. Hey. Im about to try ur cinnamon rolls recipe since it looks so delish and do-able, but i was wondering if i can just use half of the recipe? Or that totally will mess up tge texture and taste? Thankss

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    1. Sure you can cut it in half and they'll be just as yummy. :)

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  5. My cinnamon rolls didn't come out extra large. I let the dough rise as instructed but it never got as large as yours. What gives???

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    Replies
    1. Me too the first time... lol... now I know to check the expiration on my yeast... Also this recipe calls for Quick Rise Yeast.. the first time I used Active Yeast, but now I know the difference.. no sure if this helps?

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  6. Can I freeze these? If so , when in the process, before or after the last 30 minute rise? My mom freezes the roll, but I would rather freeze the individual rolls if possible...

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    1. Yes, after they have been formed into the individual rolls, cover the whole pan in plastic wrap and store in freezer. Then, when ready to bake, let thaw on counter and rise until double in size before baking.

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  7. hi if i use active dry yeast instead of quick dry yeast shall i double the amount of yeast i use therefore making it a substitute for quick dry yeast.

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    Replies
    1. I've made it with both active dry and quick, and I used the same amount (2 packets) with either. They came out great with both kinds. Hope that helps. :)

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  8. can i use custard powder as i live in the U.K but i see you have suggested angel delight however in the UK there is no vanilla flavored angel delight.

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    1. http://www.sainsburys.co.uk/groceries/index.jsp can this be a replacement for the pudding that you use in the cinnamon roll video.

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  9. Hi Lisa
    I so i know i can cut the recipes in half, but when it comes to the pudding mix can i cut that in half or do i use the hole box,

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    Replies
    1. If you're only making half the recipe, then yes, also only use half the pudding mix. HOpe that helps. ;)

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  10. Can these rolls be made the night before and refrigerated to be baked the next morning?

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  11. Yes, just make sure you let them rise again before baking.

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  12. My cinnamon rolls come extra large and deliciosos!!!!!! Thaks Lisa! Tere from mexico.

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  13. what flavor of angel delight shall i use?? as there is not a vanilla flavor.

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  14. This recipe is incredible. They turned out fantastic. The roll was soft, rose incredibly well, great taste, and the frosting, though not much different that other cream cheese/butter frostings, turned out perfect. Not too tangy, not too sweet, just absolutely perfect.

    I did have one small problem, nothing to do with the recipe...the filling melted out of the rolls and into the pan. I have made dozens of batches of cinnamon rolls over the years, and this happens to me quite often. Not sure what I am doing wrong.

    But bottom line, fantastic recipe. This is now my go to cinnamon roll recipe. Period!

    Thanks for sharing!

    ReplyDelete
    Replies
    1. You're very welcome! I'm glad you enjoyed the recipe. Sorry, but that happens to me too, it's because of the butter. You can try rolling the rolls up a bit tighter if too much is sliding out. That may help a bit.

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    2. Rather than melting your butter, use it when it is really soft, squishy soft. Spread it out on your rolled out dough, then add the brown sugar/cinnamon mix. By using softened butter, it will help keep the filling from coming out so much.

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    3. Just add 2 tbsp. of cornstarch in the cinnamon-sugar mixture and the filling might hold onto itself.

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    4. You can add 2 tablespoons of xanthan gum to the filling to prevent this.If you're making half the recipe use 1 tablespoon.Also using the suggestion from Miss Tori can help with the problem also.

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  15. Oh, and if you have a solution or comment about the filling oozing out, I would appreciate it!

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  16. Two quick things...my family loved the cinnamon rolls, saying they were the best ever. So thanks again.

    Regarding the filling...instead of spreading butter on the rolled out dough, brush on the egg whites from two eggs. Then cover with the filling and using a rolling pin, pack the filling into the dough. Then, cover the pan with parchment paper and when placing the rolls in the pan, push them down to seal them against the paper. Finally, when you remove them from the oven, brush the top of each roll with the melted butter, then spread the icing like normal. I tried this procedure on a small batch of rolls this evening and it worked perfectly. Absolutely zero filling oozed out.

    Thanks again!
    JackL

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  17. Please, I am sooooooo interested in these recipes, I am from South Africa and I really don't know how much is 0ne stick of butter. Could you please advise me. I am waiting for your answer. Tina Fourie, Centurion, South Africa

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    Replies
    1. It is 1/2 cup of butter (113 g). Hope that helps. :)

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  18. Used sugar free pudding, light brown sugar, "can't believe it's not butter", and omitted the egg. Tasted awesome. Wifey is making them with whole wheat flour, will let you know how they come out. Thanks for the awesome recipe,
    Charlie

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  19. Hello i made the recipe but i found two cups of sugar for the filling to much..will use less and make again the dough is great :)

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  20. Hi Lisa I want to try to make this in half,so I should have about 8 cinnamon rolls.What do you recommend for me to roll the rectangle at what measurements? Thanks I hope you apply :)

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    Replies
    1. Try 16 x 21 inches. Sorry, the previous post of 12 inches was a typo. :(

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  21. Hi Lisa, is there a substitute for the Vanilla Pudding Mix as in Asia we do not have this.. We have custard powder, but it is not instant, it is the cooking kind (to mix on heat with milk)??

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    Replies
    1. There is a substitute in some countries called Angel Delight. If you don't have that, you can leave it out. The cinnamon rolls will have a bit firmer texture but they will still be delicious.

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  22. Any tips for rolling the dough out? Once I get it to about 34 X 21 the dough is too thin. I noticed you mentioned for half of the recipe roll the dough out to 16 X 12. Should I be aiming for 34 X 12 instead since the only difference is the number of 2-inch rolls not the number of layers?

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    Replies
    1. Sorry about the 12, that is a typo, it should still be 21 inches. I will correct that.

      It should be thin, but not too thin so that you can't handle it. I'm not sure what happened. Mine seemed okay with those measurements. You can cutting it back to 18 inches to see if that helps.

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  23. What else can I use other than powdered sugar for the frosting ? :o

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    Replies
    1. Sorry, but there is no alternative to the powdered sugar in this recipe. :(

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  24. Please I need an answer today!!!!!!! :( (answer for the question above)

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  25. Hi Lisa,

    I am going to the store to get the ingredients today. I wanted to thank you for such a complete and fabulous directional video. I have never worked with yeast, ad quite frankly was a little worried about it. After watching your video, I am excited to try your recipe!!

    Robby

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    Replies
    1. You're welcome! Glad you are enjoying the recipes :)

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  26. I am going to the bush in AK and I wanted to practice making "cinnamon rolls" for my host. One of my client's suggested with rave reviews your recipe. I bought "organic" pudding that needs to be cook as a pudding. Will this still work as it is nor "instant" I would love to know. I am very excited about making the recipe. Thank you for your help!

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    Replies
    1. Sorry, but it needs to be instant. The cooked pudding will make them soggy. You can always omit it altogether and they will still taste great. ;)

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  27. Hey Lisa. I just want to thank you for this good recipe. I made it for Christmas and now I want to eat these wonderful cinnamon Rolles again. I was wondering if you use a special cinnamon? Here in Romania, Ceylon cinnamon sounds like it would be the best! Is it? The sold cinnamon, and I used it last time, is from Indonesia, and somehow I expected more from the taste of the filling. It can fill with nuts? What do you think?
    Thanks again for this recipe Dream

    ReplyDelete
    Replies
    1. Hi!

      You're very welcome! I'm glad you liked the cinnamon rolls.

      I just use the basic ground cinnamon sold here in the US. Yes, you can definitely add some nuts in there before you roll up the dough. Sounds good to me! :)

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  28. This comment has been removed by the author.

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  29. Hello Lisa, I'm from Cape Town, South Africa. Love watching you - I'm literally hoooooooked lol. A quick question, how much is a stick of butter in grams? And also is the 350° that you set your oven to in Celsius or Fahrenheit?

    Thanks again

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    Replies
    1. Thanks for watching!

      It's half a cup which is equal to 56.7 grams. And the oven was set at 350 degrees fahrenheit. Hope that helps. Happy baking! :)

      Delete
  30. Hey Lisa!
    I come to you from the beautiful city of Orlando, Fl and I first would like to say that I am thankful that you are willing to share your pastry and other dish ideas. As I was browsing and researching to discover how to prepare homemade cinnamon rolls, I came across your posting, within youtube.com
    Furthermore, I would like to ask you the following questions: I see that your cinnamon rolls recipe calls for all-purpose flour, but can you substitute self-rising flour? If so, what will be the given amount and will this deter the aftermath of the recipe? Also in using unsalted butter, can I just utilize regular butter or margarine? As a cover for the baking sheet, instead of using parchment paper, can I replace such with aluminum foil? If so, will the completed cinnamon rolls be sticking to the pan?
    P.S. I would like to thank you for putting aside time to assist me with
    my curiosity. I am going out to Sam's Wholesale store today and
    purchase the ingredients, for I would like to make sure that I do
    not leave anything out. Your cinnamon roll recipe demonstration
    looks very delicious, for I am willing to give it a try. I will
    let you know how things turn off!!

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    Replies
    1. Hi!

      I'm so glad you are enjoying the recipes. I would only recommend the all-purpose flour because you will be adding yeast and won't need to also use self-rise. As for the butter, you can use salted or unsalted but I wouldn't try margarine because it's a lot more greasy and will change the flavor. If you don't have parchment paper on hand, then spray some non-stick spray on the pan because they will stick to the foil. I hope that helps. Have fun baking! :)

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    2. Lisa,

      I would like to thank you for the insight(s) and last night as I was experimenting, I came across a hurdle. I felt as though I followed every particular step and it seemed as though something was lacking. (1) The cheese cream had a distinctive taste to it. I do not know if it was because I changed the flavor (imitation vanilla vs. vanilla extract). (2) As I followed the illustration and by utilizing unsalted butter wrapper, for the covering, the completion of the cinnamon buns start sticking to the pan. I do not know whether it was because I did not have parchment paper or the aforementioned "non-stick spray", but it hindered the cinnamon buns altogether. On the contrary, I can say that I know how to make cinnamon rolls, but not as delicious as yours. This was my first attempt and hopefully the next batch would be a success. (3) I came out with a total of 18 cinnamon rolls and not the 16 that recommended. I did used a ruler to cut the cinnamon rolls into segments, but I noticed that there were some cinnamon rolls that come out bigger than the next. (4) Speaking of the filling, can I use both brown sugar and white sugar (1 cup of each)? Will this deter the tasting? (5) Hypothetically speaking, if I have guests who might be allergic to cream cheese or diary products, can I substitute this with another type of icing? Example of this would be a store brought icing, for the topping or glazing. (6) I do not know if it was because of the given ingredients or what, but my daughter took one bite and stated that something does not taste right. The following morning, she began vomiting and this caused her to being able to attend school. Hope my baking wasn't the prime issue, with this particular prognosis.

      P.S. Thanks and I apologize for being so inquisitive!

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    3. Guess she had an upset stomach and this might prevented her from attending school, the following morning. This message is in regards to the aforementioned passage: "The following morning, she began vomiting". She is now doing well, since I had given her some medication and a can of Campbell Chicken Soup.

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  31. This comment has been removed by the author.

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  32. typo: I will let you know how things turn out!
    If I care to use other ingredients for the filling: pecans, walnuts, raisins, nutmeg, or spices that are sometime used for baking, will this enhance or change the tasting of the recipe?

    Thanks and until I receive your answers to my questions, have a bless day!!!

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    1. I think any kind of nut would be a great addition. Raisins, as well. As for the nutmeg and spices, they will definitely change the flavor but if you prefer them, then I say go ahead with it. I like to experiment with recipes and flavors too. I look forward to hearing how they turn out. Have a great day!! :)

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    2. As I was inquiring about the filling, nuts would have been a wise choice. I personally dislike raisins, so putting something that I would enjoy, would be very
      meaningful. (2) When speaking of spices, I was asking about pumpkin spices, which usually used for baking pies. The cinnamon rolls that I had prepared, 23rd of September, it was not a huge success. I like to take pride in my baking, but this one really took me by surprise. I know that everything had to be done strategically, but sometimes as the 'ol saying goes, "patience is a virtue" and next time probably be a charm. (3) One of my test-takers, informed me that she thought the entire process went well. The problems that she discovered was that the filling was lacking. If I had more brown sugar, white sugar or cinnamon, this probably would have helped. In essence to this, having the parchment paper would have been a great idea. This would have prevented the darkness on the bottom or it from sticking to the pan. You see, Lisa, I enjoy receiving feedback from my pastry skills and seeing the impression on others' face.

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  33. Hey Lisa,
    I forgot to address the following question: Upon inserting all of the ingredients, in steps leading to the completion of the yeast, does it suppose to have a "sticky" texture to it?

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  34. hey Lisa.
    I am from Australia and this is my third time cooking these, everyone loves this recipe so much and i have been sharing your website. every time i have cooked these they turn out fantastic!!! thanks for sharing lots of love from the Auzzie's

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  35. hey Lisa how do i print this recipe i try but it want to print 15 pages

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  36. hi lisa!
    i want to make this recipe for thankgiving but im going to half it. would i only use one packet of yeast then?
    thanks!

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  37. Hi Lisa! Thank you so mych for this recipe! This will be my second time making these heavenly rolls.I was curious and i wanted to ask you if using buttermilk or goats milk would alter the flavor in a bad way or make the dough too moist?

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  38. Hi Lisa, I'm Watching your recipes all the way from Houston, TX in the USA.
    I'm fairly new to your channel i'm surprise i didn't catch it sooner, but i love it!
    I was wondering how much is in the instant dry packets, i want to buy a big container of instant dry and well just measure out the amount needed to make these delights. Any Ideas?

    Thanks!

    - Valencia Family!

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  39. I made these rolls last night and they were absolutely wonderful with the exception of being under cooked. I cooked them for the suggested time and temperature. Could you tell what I could have done improperly?

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    Replies
    1. I have recently purchased an oven thermostat, only to find out my oven is off by 25-degrees.

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  40. Hey Lisa my family enjoyed your delicious recipe and would love to try it again...but i used regular butter to grease the large bowl but would that work??

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  41. Hi, Lisa would it be okay to mix the ingredients together in an electric mixer, like a dough hook

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    1. Yes, I was wondering the same

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    2. I do that all the time. Using a hand whisk with my kitchen aid stand mixer bowl, mix the milk, pudding, eggs, etc., by hand, then put on the stand mixer, add the dough hook, and start adding the flour. Knead with the hook for two to three minutes after the last of the flour has been added.

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  42. I tried making these buns, by halving the recipe. I used my Kitchenaid mixer to make the dough, and after adding 4 cups of flour, my dough was dry. I'm wondering if it will rise properly? It's currently in a greased bowl.

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    Replies
    1. Hi Lisa, I plan to try these again tomorrow and was wondering if you could give me some tips so that my dough isn't dry and it rises properly. Thanks

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    2. Hmmm, I'm not exactly sure why that's happening. I would try reducing the flour to 3 cups (that is, if you are making a half batch) and if it's too sticky/wet then add a tablespoon at a time. I wouldn't go any higher than 3.5 cups. And then make sure it's covered and put in a warm place. I usually set the bowl on my stovetop with a large plate or cookie sheet on top and I have the oven on so the heat rises up to the bowl. Hope that helps.

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    3. What is your oven set to? For about how long? How long is TOO long? Please, please reply!!

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  43. thanks a lot for this wonderful recipe..i have made this many times and it never fails..it is always a success..it also exercises my arms :) my family and friends love this..thanks again!

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  44. I roll the dough out quite thin, then I cut these rolls about 1 - 1.25" thick. By doing that, I get almost three dozen rolls. I'd rather have a smaller size roll that gets baked through than huge rolls that aren't done in the center. Plus they are just as yummy and you have more to share (if you're the sharing type). :) Thanks for the great recipe.

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  45. Can this recipe be done in the bread maker?

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