Disney Recipe from the Vault: Cinnamon Rolls from Main Street Bakery in Magic Kingdom

Ahhhhh. cinnamon rolls. How I love thee. You are the undisputed Breakfast of Champions. And the best of the lot, in my opinion, were the ones available at Pre-Starbucks Main Street Bakery in the old days.

Now, I’m not jumping on Starbucks. I know that lots and lots and lots of you are super happy the Siren has moved into Main Street Bakery. But…well…I mean, just look at this.

Main Street Bakery Cinnamon Roll with Extra Icing!

Main Street Bakery Cinnamon Roll with Extra Icing!

And I know that the cinnamon rolls at Gaston’s Tavern in New Fantasyland are supposed to be the same. Well. Okay. Whatever you say, Disney.

But whatever the reason, these are still my favorite. And I do wish you could still get them — and all those scoops of extra icing! Yum! Well, no matter. Because we have the recipe! And knowledge is power.

Main Street Bakery cinnamon roll cross-section!

Main Street Bakery cinnamon roll cross-section!

So I can make them anytime I’d like. And now, so can you. :-)


Cinnamon Rolls Recipe:

Walt Disney World’s Main Street Bakery

Yield: 16-18 Rolls


Cinnamon Rolls
1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoons milk


Cinnamon Rolls
1. In small bowl, combine water, yeast, and sugar.
2. Stir until dissolved and set aside.
3. In large bowl, mix pudding according to package instructions with milk.
4. Add 1/2 cup melted butter, egg, and salt. Mix well, then add yeast mixture and blend well.
5. Gradually add flour and knead until smooth.
6. Place in a very large greased bowl.
7. Cover and let rise in a warm place until double in size.
8. Punch down and let rise again for second time.
9. Roll dough on a very large floured surface.
10. Dough should roll out to a long rectangle, about 34 x 21 inches in size.
11. Take the 1 cup of melted butter and use a pastry brush to spread over entire dough surface.
12. In small bowl, mix together the brown sugar and cinnamon.
13. Sprinkle over top of buttered dough. Roll dough up like a jelly roll.
14. Measure dough every 2 inches and cut with a knife.
15. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking).
16. Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes.
17. Bake in a preheated 350 degree oven until golden brown in color, about 15-20 minutes.
18. Frost rolls while still warm.

Cream Cheese Frosting
1. In mixing bowl, combine all ingredients and mix until smooth.
2. Spread on the very warm rolls.

And that’s all there is to it!

Okay. So they’re little involved. But I’m already dreaming of how good they’ll taste. So I’m pretty sure my efforts will be well rewarded.

Pin it for later!

Disney Recipe from the Vault Cinnamon Rolls from Main Street Bakery in Magic Kingdom

C’mon! Take the plunge with me and make some Main Street Bakery Cinnamon Rolls. You know you wanna.


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Leave a comment below and let us know when you’ll be making these!

Recipe Courtesy of Magical Recipes


  1. DFB Sarah says

    Toni, usually there are two options for yeast packets: Rapid Rise and Active Dry. Rapid Rise does not require you to let it foam up with the sugar and warm water, although I usually let my yeast foam for a few minutes anyway. Active Dry yeast does benefit from letting it rest for a while. Once you give a brief stir with the warm water and sugar, just let it sit undisturbed for 5-10 minutes. When you see lots of light brown foam in the bowl, you’ll know it’s ready.

    Warm water should be warm, not hot. I would microwave 1/2 cup of water for only 30 seconds, then add it to the bowl with the yeast and sugar.

    Hope this helps!

  2. DFB Sarah says

    Alicia, I think the rule of thumb with baked goods that require yeast and rising time is that you can prepare them in advance — as long as you stop the rising process at some point. I haven’t personally made this recipe, but what I’d do if I want to make them in advance is to stop after step 15 (arranging the rolls in a buttered pan). I would cover them tightly with plastic wrap and refrigerate until I want to bake them. You’ll need to allow a little more time for them to come to room temperature and complete that final rise (step 16 — the recipe calls for 20 minutes, but I’d expect a little longer). I hope this helps!

  3. Chris says

    Made these this past weekend. Plumped some golden & regular raisins & added an extra Tblsp. cinnamon and cut into 12 rolls, not 18. They were fabulous!!!!! Thanks the recipe!

  4. DFB Sarah says

    Phil, the recipe says “until smooth”, which typically means 5-10 minutes. You’ll want to knead the dough until it doesn’t have ragged edges when you fold it in half. Hope this helps!

  5. DFB Sarah says

    Steph, one standard package of yeast is 2.25 teaspoons, so two packages is 4.5 teaspoons. Hope this helps!

  6. jessica says

    I am slightly confused with these instructions. Do you mean to mix up pudding according to package (pudding mix plus 2 cups milk( plus the 2 cups of milk you list in your ingredients or do you mean just mix dry contents of pudding with 2 cups of milk. It would be the difference between 2 and 4 cups of milk.

  7. DFB Sarah says

    Jessica, the milk in the ingredients list is intended for the pudding. So that would be just two cups of milk in the recipe. Happy baking!

  8. says

    Am making these as I type this……8 cups of flour…..some for flouring the tabletop….about 7 cups to be used? Would love to know as these are almost done…thanks…they look wonderful

  9. DFB Sarah says

    Mar, sorry we didn’t get back to you while you were mid-Cinnamon Roll making! I hope they came out terrific! Not having made these yet myself but being a regular baker, I’d say that the 8 cups flour is probably going into the dough — with an additional sprinkling of flour for rolling the dough out after it’s risen. But moisture in the air can affect how much flour you really need in a recipe, so adding it gradually until you get a smooth dough that bounces back when you press it is probably the best rule of thumb. :)

  10. Caryn says

    I want to make this next weekend and am wondering if anyone can give me an estimate on the time for them to rise. I’m figuring about an hour each time. Then 20 min while in the pan.


  11. DFB Sarah says

    Caryn, the first rise will likely take an hour (although you might want to leave a little buffer of 15 minutes in case it’s slow to rise). The recipe calls for the second rise to take 20 minutes. Good luck!

  12. DFB Sarah says

    Hope, it could be. Sometimes that happens when I add too much flour to a recipe, but the rising should compensate and give it some lightness. Good luck!

  13. GRETA says


  14. PAT says

    No one has mentioned the 2 eggs in the ingredients for the dough. I only saw it mentioned to add 1 egg or was it a typo error?
    Please clarify which it is
    1 egg or 2. Thanks

  15. DFB Sarah says

    Hi, Pat. I would interpret the instructions as meaning to add both eggs, even though it lists egg in the singular.

  16. Deb says

    What temp should milk be if all other ingredients are either room temp or more?
    Afraid cold milk will kill yeast.

  17. DFB Sarah says

    Deb, you should be fine to add the milk at any temperature since it’ll be processed with the pudding mix first, and the yeast will be activated separately.

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