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!
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!
So I can make them anytime I’d like. And now, so can you. 🙂
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Cinnamon Rolls Recipe:
Walt Disney World’s Main Street Bakery
Yield: 16-18 Rolls
Ingredients:
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
Instructions:
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!
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
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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 tbs cinnamon for 18 rolls? That can’t be enough?
Can this recipe be used for just months king the dough in a bread machine?
just made these….they are the bomb!! Deliciousness.
Thanks for the recipe
Can these or part of these be made in advance?
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!
What size is the pan and should they be touching?
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!
Chris — You’re welcome!!
Just made these and they are delicious! And compared to other recipes they are fairly easy!
About how long do I knead the dough
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!
About how much yeast (in tbsp/tsp) is 2 packages?
Steph, one standard package of yeast is 2.25 teaspoons, so two packages is 4.5 teaspoons. Hope this helps!
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.
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!
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
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. 🙂
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.
Thanks
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!
The dough seems dense and heavy before rising. Is this right?
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!
PLEASE MEASURES FOR MILK АND WATER IN MILLILITER AND MEASURES FOR FLOUR , BUTTER AND DRY YEAST IN GRAMS….THANKS
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
Hi, Pat. I would interpret the instructions as meaning to add both eggs, even though it lists egg in the singular.
What temp should milk be if all other ingredients are either room temp or more?
Afraid cold milk will kill yeast.
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.
Been looking for The Disney Diner video on Youtube after having made this before. This looks like the same recipe. Video seems to have been taken down. I wanted to make them again. This is a very good cinnamon roll recipe and I plan on making it again for Thanksgiving and probably again in December.
Thank you very much for this recipe. When I first saw it, I thought vanilla pudding was odd for a cinnamon roll recipe but it turned out great the first time. Looking forward to making it some more and I’ll be writing this recipe down this time so it’ll be easier to find.
My husband has been missing Disney and loves cinnamon rolls. I think I might make these tomorrow. Thanks for the idea! I was just skimming through Pinterest and there they were, my perfect answer.
Gen, good luck and enjoy!
I totally agree, since they moved over to Fantasy Land the Cinnamon Rolls recipe has definitely changed! They are more bread like now. This recipe is the original, yummy, gooey, melt in your mouth cinnamon roll that we all love! My husband makes these every year two days before Christmas so we can enjoy them Christmas morning while we watch the Disney Parade and Christmas special Christmas morning!
Thank you!!
Made a half batch of rolls, recipe made a dozen of fabulous rolls. Just had to add a tiny bit more milk to get the dough to come together.
Has anyone made these and froze them? How did they turn out? I’d like to make these for a bake sale, but I’m making several other things also. If I freeze these a week in advance and then just add the frosting the day of the sale, do you think they’d still be good?
Also, do I need to let the pudding set up before continuing the recipe or do you just move ahead as soon as the pudding is dissolved in the milk?
Holly, I haven’t tried this, but here’s what I would suggest: Once you bake them, let them cool completely, and wrap them tightly in aluminum foil (in an airtight container would be good, too!), and put them in the freezer. I wouldn’t freeze them for too long — maybe a few days at most. When you’re ready to finish them, I think you can warm them up in the oven still wrapped in the foil, then proceed to slight cooling and frosting. 🙂 I find that things dry out a little when I freeze and reheat baked goods, but I haven’t tried it with these cinnamon rolls. Good luck!
Holly, I froze them and they were still absolutely perfect, even a few months later! Icing and all. I wrapped them thoroughly in plastic wrap and then foil.
I don’t think I let the pudding set up, just mixed it and kept going.
Thanks, Nicole!
I’ve made these a few times now and have never been able to use all 8 cups of flour in the dough.
These rolls are the best!
Made these today !!! My husband loves cinnamon rolls and he loved these ! Said they were the best I’ve ever made .. ! And I’ve been making cinnamon rolls for him for over 20 years .
Do you know the macros in this recipe?? They’re the best rolls I’ve ever made!! Sooo worth the long process!!
Hi there! Would this beauty make maybe 24 rolls of i fit them thinner? Do you recommend that?
Carine, it’s possible you could roll it out a little larger and cut them a little thinner. You could also roll them up from the long edge versus the short edge to give yourself a longer log but less of a swirl. I think this would be a bit of an experiment to see if the thinness affects the final product.
Hi! I’m from the UK and I’m wondering how much 2 packets of yeast is and what I would use instead of the instant vanilla pudding. thanks x
Olivia, one packet of yeast is 2.25 teaspoons in the U.S. As for vanilla pudding mix, you could try to find a vanilla custard powder or mix. Or use powdered milk and add a bit of vanilla extract. In a real pinch, you could try the equivalent measure in a vanilla cake mix or angel food cake mix, perhaps? I think those would be the most straightforward substitutes.
Thank you !!