Description
These Vanilla Pudding Cinnamon Rolls are irresistibly soft, fluffy, and bursting with a sweet cinnamon-sugar filling. Enhanced with instant vanilla pudding in the dough, they retain moisture and a tender crumb. Finished with a creamy cream cheese frosting, these rolls make a perfect indulgent breakfast or dessert treat.
Ingredients
Scale
Yeast Mixture
- ½ cup warm water
- 2 tablespoons active dry yeast or 1 ½ tablespoons instant yeast
- 2 tablespoons sugar
Dough
- 3.5-ounce package instant vanilla pudding (prepared according to package directions)
- ½ cup (113 g) butter, melted
- 2 large eggs
- 1 teaspoon salt
- 6 to 7 cups (852 to 994 g) all-purpose flour
Filling
- 1 cup (227 g) butter, softened to room temperature
- 2 cups (424 g) brown sugar
- 4 teaspoons cinnamon
Frosting
- 8 ounces (227 g) cream cheese, softened
- ½ cup (113 g) butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups (342 g) confectioner’s sugar
- 2–3 tablespoons milk
Instructions
- Activate Yeast: In a small bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5–10 minutes until it becomes bubbly, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, prepare the instant vanilla pudding according to the package directions. Add the melted butter, eggs, and salt to the pudding. Stir in the activated yeast mixture. Gradually add 6 to 7 cups of all-purpose flour, kneading the mixture until a smooth, soft dough forms.
- First Rise: Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place until the dough doubles in size, about 1 hour.
- Roll and Fill: On a floured surface, roll the dough into a 34 x 21-inch rectangle. Spread the softened butter evenly over the dough surface. Mix the brown sugar and cinnamon together, then sprinkle the mixture evenly over the buttered dough.
- Shape Rolls: Roll the dough tightly into a log starting from the longer side. Use dental floss or a serrated knife to slice the log into 1 ½-inch sections. Place the rolls on a greased baking sheet, spacing them about 1 inch apart.
- Second Rise: Cover the rolls with a clean towel and let them rise for about 30 minutes or until doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15–20 minutes or until they turn lightly golden on top.
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and confectioner’s sugar, mixing thoroughly until combined. Adjust the frosting consistency by adding 2 to 3 tablespoons of milk as needed.
- Frost and Serve: Once the cinnamon rolls are warm, spread the cream cheese frosting evenly over the top. Serve immediately and enjoy!
Notes
- For best results, ensure your water is warm but not hot to activate the yeast properly.
- You can prepare the dough the night before and refrigerate overnight for a slower rise and enhanced flavor.
- If you prefer a thicker filling, increase the amount of cinnamon or brown sugar to taste.
- Dental floss is an effective tool for cutting cinnamon rolls cleanly without squashing.
- Serve the rolls warm for the best flavor and texture experience.
