Disney Main Street Bakery Cinnamon Rolls Recipe - for those who care about quality

[POLY LOVER]

For those who still need a MSB fix.................... ENJOY what was taken from us.


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!

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.

Cinnamon Rolls
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.

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

 

[POLY LOVER]

I think this is the only way we can get our fix until they bring them back to the MSB

 

[Mawg]

I'll try it. Vanilla Pudding...interesting.

 

[mf1972]

I miss the French Toast loaf

 

[yohoyohobloggerslifeforme]

I miss the French Toast loaf

Here is the recipe: )

French Toast Loaf from Main Street Bakery
*serves 8


Ingredients:

12 slices of homestyle or round top white bread (not thin sandwich)
non-stick cooking spray
2 sticks (1 cup) unsalted butter, chilled

Brown Sugar Mixture:

1 1/3 cups light brown sugar
1 teaspoon ground cinnamon


Batter:

1 1/4 cup (10 ounces) heavy whipping cream
4 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions:

Set 12 slices of bread on a plate or tray and let air out for 3-4 hours, to rid them of their moisture.
Slice each butter stick into 15 thin slices. Keep chilled until ready to use.
Mix light brown sugar with ground cinnamon. Set aside.
Spray a loaf pan with non-stick cooking spray. Place 3 slices of the bread on the bottom of the pan. Press down with the palm of your hand. Sprinkle 1/3 of the brown sugar mixture over them. Spread 10 pats of the butter on top of the brown sugar.
Layer another 3 slices of bread on top of the butter. Repeat with another 1/3 of brown sugar and 10 pats of butter.
Repeat with another layer of 3 slices of bread, the remainder of the brown sugar and butter.
Finish off with the last 3 slices of bread. Press this all down with your hands so that the bread does not extend above the rim of the loaf pan. Set aside.
Whisk 4 large eggs in a bowl. Add the heavy cream and mix well. Stir in the vanilla and cinnamon. Slowly pour this batter over the loaf a little bit at a time. Using a fork, lift the sides of the bread so that the liquid seeps down into the lower layers. Pour the remaining batter.
Cover the loaf pan with plastic wrap. Secure with a sheet of foil. Place in the fridge to chill overnight.

THE FOLLOWING DAY:

Preheat oven to 325 degrees.
Remove the foil and discard the plastic wrap. Replace the foil and secure. Place pan in oven and bake for 1 hour at 325 degrees. You may want to set a baking sheet or pan on the rack below to catch any overflowing liquid.
After 1 hour, remove the foil. Bake uncovered for an additional 30 minutes at 325 degrees.
Remove from oven and let cool completely.
Slice with a sharp knife and set on serving plates.
Sprinkle with powdered sugar and serve with syrup or fruit preserves.
Enjoy!!

 

[mf1972]

Here is the recipe: )

French Toast Loaf from Main Street Bakery
*serves 8


Ingredients:

12 slices of homestyle or round top white bread (not thin sandwich)
non-stick cooking spray
2 sticks (1 cup) unsalted butter, chilled

Brown Sugar Mixture:

1 1/3 cups light brown sugar
1 teaspoon ground cinnamon


Batter:

1 1/4 cup (10 ounces) heavy whipping cream
4 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions:

Set 12 slices of bread on a plate or tray and let air out for 3-4 hours, to rid them of their moisture.
Slice each butter stick into 15 thin slices. Keep chilled until ready to use.
Mix light brown sugar with ground cinnamon. Set aside.
Spray a loaf pan with non-stick cooking spray. Place 3 slices of the bread on the bottom of the pan. Press down with the palm of your hand. Sprinkle 1/3 of the brown sugar mixture over them. Spread 10 pats of the butter on top of the brown sugar.
Layer another 3 slices of bread on top of the butter. Repeat with another 1/3 of brown sugar and 10 pats of butter.
Repeat with another layer of 3 slices of bread, the remainder of the brown sugar and butter.
Finish off with the last 3 slices of bread. Press this all down with your hands so that the bread does not extend above the rim of the loaf pan. Set aside.
Whisk 4 large eggs in a bowl. Add the heavy cream and mix well. Stir in the vanilla and cinnamon. Slowly pour this batter over the loaf a little bit at a time. Using a fork, lift the sides of the bread so that the liquid seeps down into the lower layers. Pour the remaining batter.
Cover the loaf pan with plastic wrap. Secure with a sheet of foil. Place in the fridge to chill overnight.

THE FOLLOWING DAY:

Preheat oven to 325 degrees.
Remove the foil and discard the plastic wrap. Replace the foil and secure. Place pan in oven and bake for 1 hour at 325 degrees. You may want to set a baking sheet or pan on the rack below to catch any overflowing liquid.
After 1 hour, remove the foil. Bake uncovered for an additional 30 minutes at 325 degrees.
Remove from oven and let cool completely.
Slice with a sharp knife and set on serving plates.
Sprinkle with powdered sugar and serve with syrup or fruit preserves.
Enjoy!!

thank you.

 

[Sans Souci]

Make sure you have a large stand mixer or, in a pinch, a large food processor using the dough blade.

Eight cups of flour, wow. This is something you can't really can't knead by hand. It will be dense. I would halve the recipe.

I'm not trying to discourage anyone, but if you are not acquainted with sweet yeast roll dough, don't expect it to be perfect on the first attempt.

Good luck.

For nascent bakers, I highly recommend the King Arthur Flour website; they have all sorts of baking tutorials. You can even call them or chat with them if you have questions.