Recipe Re:View - Main Street Bakery Cinnamon Rolls

I’ve already tackled the Mickey Shaped Cinnamon Rolls but I really wanted to try out this recipe for Main Street Bakery Cinnamon Rolls which was posted on Disney Food Blog. We all want the ultimate in puffy, soft gooey deliciousness when it comes to these rolled up delicacies but I wasn’t sure if this recipe would live up to my dreams. Boy, did it wow me with how wrong my meager expectations were!
When I was reviewing the recipe I instantly noticed it has a lot of yeast and flour. My first thought was that it can totally be cut in half if you try this at home. It make 16-18 rolls - more than enough for two 8x8 pans - so you can either make half a batch or go Full Monty and freeze any extras after baking individually for quick breakfasts or snacks. The vanilla pudding was as an enigma of an ingredient for me. I use pudding in my cake recipes all the time to keep them moist but I had never come around it in a cinnamon roll recipe. I think the pudding mix is the secret ingredient here. What it does for cake it clearly accomplished for these morning morsels. In fact they came out of the oven so soft and pillowy I was concerned they were undercooked! Not at all, however, just the most heavenly combination of dough, cinnamon, and happiness to emerge from my oven.

Mixing the dough up was quite a task, however. Eight cups of flour plus all other ingredients was really max capacity for my stand mixer. I’ll admit I had a few poofs of flour everywhere during the incorporation stage. The rise or proofing stages of this dough were also a sight to behold. I always put dough in a glass bowl covered in plastic wrap on our island counter in a sunny spot. On this occasion the dishwasher was running directly under the bowl providing a bit of additional heat and humidity to the air. Say it with me folks: ideal proofing environment. I must have created something extra special because the dough busted through the plastic wrap like a TV movie monster after the first two hours. On the second proof it also attempted to escape it plastic/glass confines. In other words it rose like a champ and created rolls that were wonderfully puffy including during baking. To the point where I was worried they would try to bust out of the oven as well! Luckily I was able to slide the layers back together and tame the cinnamon beast.

The cream cheese icing included with the recipe is perfectly balanced as well. Tangy from the cream cheese but not sickly sweet. Honestly, though, I ate one of these to ensure it was cooked all the way through *wink wink* and it does not need icing. The balance of the filling with golden brown sugar, butter for days, and a heap of cinnamon is sticky satisfaction at its best.

Although there is a big time commitment with this recipe - 2 hour 1st proof, 1.5 hour 2nd proof, and 20 minute proof on a tray after slicing - it is worth it. Main Street Bakery Cinnamon Rolls is getting rebranded as our official household recipe. You can’t go wrong with these.

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 tightly with plastic wrap and let rise in a warm place until double in size about 2 hours.
8. Punch down, fold around edges of bowl with spatula, and cover; let rise again avoid 1-1.5 hours.
9. Roll dough on a very large floured surface about 34 x 21 inches.
10. In small bowl, mix together the melted butter, brown sugar and cinnamon.
11. Spread mixture over top of dough using spatula to distribute evenly. Roll dough up like a jelly roll.
12. Measure dough every 2 inches and cut with a knife or flavorless dental floss.
13. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking).
14. Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes.
15. Bake in a preheated 350 degree oven until golden brown in color, about 15-20 minutes.
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! @sarahem encouraged me to try these and she was totally right. Fantastic to say the least. Give them a try and let me know if they are the new regular menu item for your family’s weekend brunch menu! Comment below!


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