Description
Delight in these homemade Vanilla Pudding Cinnamon Rolls, featuring a soft, fluffy dough enriched with instant vanilla pudding for extra tenderness. Filled with a classic cinnamon-brown sugar mix and topped with a luscious cream cheese frosting, these rolls are perfect for breakfast or dessert with a warm, comforting flavor.
Ingredients
Scale
Dough
- ½ cup warm water
- 2 tablespoons active dry yeast or 1 ½ tablespoons instant yeast
- 2 tablespoons sugar
- 1 (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
- ½ cup (113 g) butter, softened to room temperature
- 1 teaspoon vanilla
- 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 sit until bubbly and activated, about 5–10 minutes.
- Prepare Dough: In a large mixing bowl, prepare the instant vanilla pudding according to the package instructions. Add melted butter, eggs, and salt. Stir in the yeast mixture. Gradually add the all-purpose flour, kneading the dough until it becomes smooth and soft.
- First Rise: Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place until doubled in size, approximately 1 hour.
- Roll and Fill: Once risen, roll the dough out into a 34 x 21-inch rectangle. Spread the softened butter evenly over the surface. Mix brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
- Shape Rolls: Starting at one long edge, roll the dough tightly into a log. Slice into 1 ½-inch sections using dental floss or a serrated knife. 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 until doubled in size again, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15–20 minutes until they are lightly golden on top.
- Make Frosting: Beat together cream cheese and softened butter until smooth. Add vanilla and confectioner’s sugar, mixing until fully incorporated. Add 2-3 tablespoons of milk gradually to reach a spreadable consistency.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls and serve immediately for the best flavor and texture.
Notes
- Make sure the water used to activate the yeast is warm, around 110°F (43°C), to properly activate the yeast.
- You can substitute active dry yeast with instant yeast but adjust quantity as noted.
- Using instant vanilla pudding mix in the dough adds extra tenderness and flavor but ensure to prepare it as directed.
- For easier slicing, use dental floss to cut the rolls without squashing them.
- Allow rolls to cool slightly before frosting if you prefer less melting of the frosting.
