Best cinnamon rolls recipe — these bakery-style cinnamon rolls are made with an easy bread-machine dough, a rich pecan-cinnamon filling, and a decadent cream-cheese frosting. They bake up soft, pillowy, and gooey in the center — perfect for weekend brunches or holiday breakfasts. This version uses instant vanilla pudding in the dough for extra tenderness and long-lasting moisture.
Prep Time: 30 mins • Cook Time: 15 mins • Additional Time: 2 hrs 15 mins • Total Time: 3 hrs • Servings: 16
Ingredients
Dough
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup water at room temperature
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 4 cups bread flour
- 1/2 (3.4 oz) package instant vanilla pudding mix
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1 (0.25 oz) package active dry yeast
Filling
- 1 cup packed brown sugar
- 3/4 cup chopped pecans (optional, but recommended for texture)
- 4 teaspoons ground cinnamon
- 1/2 cup unsalted butter, softened (for spreading)
Frosting
- 1 cup confectioners’ sugar
- 1/4 cup unsalted butter, softened
- 1/2 (8 oz) package cream cheese, softened
- 1 1/2 teaspoons milk
- 1/2 teaspoon vanilla extract
Directions
Step 1
Make the dough: Place milk, water, melted butter, egg, bread flour, instant pudding mix, white sugar, salt, and yeast into your bread machine pan in the order recommended by the manufacturer. Set the machine to the Dough cycle and start (about 90 minutes depending on machine).
Step 2
While the dough cycle finishes, prepare the filling: combine brown sugar, chopped pecans, and ground cinnamon in a bowl. Generously butter a 9×13-inch baking pan and set aside.
Step 3
When the dough cycle completes, turn the dough out onto a lightly floured surface. Roll it into a 17×10-inch rectangle using a floured rolling pin.
Step 4
Spread the 1/2 cup softened butter evenly across the dough rectangle, leaving a small border at the top. Sprinkle the brown sugar–pecan–cinnamon mixture over the butter, pressing lightly so it adheres.
Step 5
Starting at a long edge, tightly roll the dough into a log. Use a sharp chef’s knife or dental floss to slice the log into sixteen 1-inch pieces. Arrange slices, cut-side up, close together in the prepared baking pan.
Step 6
Cover the pan with a clean towel and let rolls rise in a warm, draft-free place until doubled in size, about 45 minutes. Preheat the oven to 350°F (175°C) while rolls rise.
Step 7
Bake the risen rolls in the preheated oven for 15–20 minutes, until golden on top and cooked through. Remove from oven and let cool 10 minutes.
Step 8
Make the frosting: in a medium bowl, beat confectioners’ sugar, softened butter, cream cheese, milk, and vanilla together until smooth and creamy. Spread frosting over warm rolls so it melts into the swirls.
Step 9
Serve warm — these rolls are best the day they’re made but store well covered in the fridge for up to 3 days; reheat gently before serving.
Cook’s Note
For extra gooey centers, use high-moisture cream cheese in the frosting and leave the rolls in the pan to rest for just 5–10 minutes before frosting. If you don’t have a bread machine, make the dough by hand: combine ingredients, knead 8–10 minutes, then proceed with the rising steps.
Nutrition Facts (per serving — approx.)
Calories 372 • Total Fat 19g • Saturated Fat 10g • Cholesterol 51mg • Sodium 198mg • Total Carbohydrate 45g • Dietary Fiber 2g • Total Sugars 19g • Protein 6g