I’ve never had cinnamon rolls at Disneyland, but a friend posted this recipe from magicalrecipes.net and said they were supposed to be like the cinnamon rolls at Disneyland. In any case, they are the best cinnamon rolls I’ve had (albeit time-consuming), and I’ve made them several times (modifying slightly each time). I think the pudding is what makes it so amazingly moist. And you can make them GIGANTIC or slightly larger than normal. It makes two big pans, so I generally freeze leftovers and then reheat them in the microwave–delicious!
Well, before I was diagnosed with celiac, that is. If you’re looking for a gluten free version, I’d probably try a different recipe. I haven’t tried a gluten free cinnamon roll recipe yet, but it will definitely not be as fluffy as these. Sigh. At least they’ll have cream cheese frosting, one of the best things on earth.
Disneyland Cinnamon Rolls
Moist, huge, and delicious, but very time-consuming and uses lots of flour
- 1/2 c. Warm Water
- 2 pkgs. Yeast
- 2 Tbsp. Sugar
- 1 (3 1/2 oz.) pkg. Instant Vanilla Pudding
- 2 c. Milk
- 1/2 c. Butter, melted
- 2 Eggs, beaten
- 1 tsp. Salt
- 8 c. Flour
- 1 c. Butter, softened
- 2 c. Brown Sugar
- 2 Tbsp. Cinnamon
- 1 8-oz. pkg. Cream Cheese, softened
- 1/2 c. Butter, softened
- 1 tsp. Vanilla
- 3 c. Powdered Sugar
- 2 Tbsp. Milk
For the dough, in a small bowl, combine water, yeast, and sugar and stir until dissolved. Set aside. In large bowl, mix pudding according to package instructions with milk. To this add 1/2 cup melted butter, egg, and salt. Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place until double in size.
Punch down and let rise again for a second time.
Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size.
For filling, spread the soft butter over the dough. In small bowl, mix together the brown sugar and cinnamon, then sprinkle over the buttered dough. Roll dough up tightly like a jelly roll.
Measure dough every 2 inches and cut with a knife or dental floss. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking). Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes.
Bake at 350° until golden brown, about 15-20 minutes.