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. 🙂
SEE ALL OF OUR DISNEY RECIPES ON OUR DISNEY RECIPES PAGE HERE!
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.
SEE ALL OF OUR DISNEY RECIPES ON OUR DISNEY RECIPES PAGE HERE!
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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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Walter, at that step, you’ll have spirals of dough with cinnamon mixture in them. You’ll want to take each spiral in hand and gently press it around to kind of tighten the spiral. You’re not trying to make them compact or ball-like; you just want to press out any residual air pockets and make sure it holds together during baking. Good luck!
Stefanie, no one on our team has tried it, but a 1-to-1 GF flour or a mix of GF flours with xantham gum should be fine.
Sarah – thank you. Thank you.
My family loved these. I didn’t use all 8 cups flour because I couldn’t figure out how to get more into the bowl as it was extremely hard to knead already. I realized I shouldn’t have used my kitchenaid with dough hook but should of used my hands to knead the dough.
What size pan do u use for this recipe?
Joyce, for the full recipe, our team member used a 9×13 cake pan. I halved the recipe, and I used a pie plate (9″ diameter, I think).
Hello! Is it possible to make the rolls the night before and cook them the next morning? Want to have these for Mother’s Day brunch, but don’t want to spend the first 4 hours of my day on it!
Necole, you could. Typically, with dough that needs to rise, you’ll want to get to the point where you put the cinnamon rolls spirals in the pan you’re using for baking, then tightly cover that pan in plastic wrap. Put them into the fridge without having them rise on the counter. They will likely rise very slowly in the fridge overnight. If they seem small when you take them out in the morning, give them an hour to warm up and rise a bit before you put them in the oven. If they seem to be a good size out of the fridge, take them out 20-30 minutes before baking to take the chill off. Good luck, and enjoy!
When I made these the filling oozed up over the buns and melted all over the bottom of the pan and caramelized there. Any suggestions on what went wrong? I followed the recipe exactly and put in fridge overnight and they sat for at least an hour before baking the following day.
Erin, that’s a good question. I recall something like that happening when I made mine, too. They definitely had the caramelization you’re describing, but I didn’t think too much of it (too busy inhaling sugar, probably). Possibly we could add a little flour to the cinnamon mixture to help it thicken rather than ooze… But I haven’t tried that, and I worry it might change the overall texture. If I discover a solution, I’ll update!
I have made this recipe for the last 5 years they are the best! My family and friends love them. I have found that when I use too much butter, and a cheap brown sugar it gooey and caramelizes.
I now use 3/4 cup of land o lake unsalted butter, and 1 and 3/4 Domino’s brown sugar and they are perfect.
Thanks, Cheryl!
Hello,
I’ve made these twice, and the recipe absolutely fills my 9x 13 pan (and then some). As the rolls bake, they grow out over the top, and also they don’t cook in the middle of the pan. Batch #2 took over an hour to reach 190 degrees in the middle, and by then they just weren’t good. Batch #1 was the mostly the same, but we ate the usable ones from around the edges. Do these get packed into the 9×13 tightly? Some space between? Baked in two separate batches?
Dave, I have only ever made these in a half-batch, and I was surprised to find half a batch filled my 9×13 pan. I think two pans is probably the way to go.
Dave,
I usually split mine into 2 9×9 square pans, and it fills both. I also usually end up almost doubling the bake time and checking the bottoms of the center rolls. They still come out ok both times I’ve made them!
How do you handle the pudding when you make a half batch? We’re a small family, so we probably don’t need the whole panful…
Rachel, I just used half the powder for the rolls and made a half-batch of pudding separately.
I bake these in a half sheet pan that I get from Sam’s. By the time it rises and bakes, they fill the entire pan. I usually have to bake them for about an extra 5 to 10 minutes because my oven bakes a little slow and I want to make sure the middle ones get finished. Sometimes the outside ones get a little darker than I would like, but by the time I put the icing on when they’re warm it doesn’t make any difference and they all taste absolutely AMAZING!!!
Hey! Y’all used to have step by step pictures for this recipe which helped when baking making/baking them. Why did those get removed and just written steps provided? I have made these once(just this past Easter actually) and the pics were there. I don’t bake often but found this helpful. The ones I made were massive and had to be baked longer but still turned out well. I even froze the unfrosted ones we couldn’t finish and they thawed well later and still tasted great! I also did have to add more liquid to the dough as the 2 cups milk for the pudding just wasn’t quite enough. Thanks for a great recipe.
Hi, Stephanie! We have a separate step-by-step post. Here it is!
could you use the dough cycle on bread machine to do the mixing?
Christine, yeah, I think that would be fine.
Are these suppose to be placed close together in the pan or leave a space between them? I watched a video for Gastons version and they are placed pretty far apart with only 6 to a pan.
Jenny, they’re meant to be touching in the pan, I believe.
Hi! I am looking to make these for Mother’s Day but wanted to make them a week early. Is there a way to freeze them at some point so all I have to do is pop them in the oven? If so, at what step would be the best time to do that? Thanks so much!
April, generally speaking, if you want to freeze a yeast product, you freeze them after the first rise and shaping. Then, when it’s time to bake, take them out at least an hour before so they can thaw out and (possibly) rise a bit more.