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Vanilla Pudding Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 76 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 24 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these soft and sweet Vanilla Pudding Cinnamon Rolls featuring a tender dough enriched with instant vanilla pudding and a classic cinnamon-sugar filling. Finished with a creamy cream cheese frosting, these rolls are a perfect treat for breakfast or dessert.

Ingredients

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, 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

  1. Activate Yeast: In a small bowl, combine warm water, yeast, and sugar. Let sit until the mixture becomes bubbly and frothy, about 5 to 10 minutes, indicating the yeast is active and ready to use.
  2. Prepare Dough: In a large mixing bowl, prepare the instant vanilla pudding according to package directions. Add the melted butter, eggs, and salt to the pudding mixture. Stir in the activated yeast mixture. Gradually add 6 to 7 cups of all-purpose flour, kneading continuously until a smooth, soft dough forms.
  3. First Rise: Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place until it doubles in size, approximately 1 hour.
  4. Roll and Fill: Turn the risen dough out onto a floured surface and roll it 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 this mixture evenly over the buttered dough.
  5. Shape Rolls: Tightly roll the dough from one long side into a log. Use dental floss or a serrated knife to slice the log into 1 ½-inch thick sections. Place the rolls on a greased baking sheet, spacing each about 1 inch apart.
  6. Second Rise: Cover the arranged rolls with a clean towel and let them rise until they double in size again, about 30 minutes.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 15 to 20 minutes, or until they turn lightly golden brown on top.
  8. Make Frosting: While the rolls are baking, beat together the softened cream cheese and butter until smooth and creamy. Add vanilla extract and confectioner’s sugar gradually, mixing until fully combined. Adjust the frosting’s consistency by adding 2 to 3 tablespoons of milk, as needed.
  9. Frost and Serve: Once baked, spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for the best texture and flavor.

Notes

  • For softer rolls, ensure not to add too much flour; the dough should be slightly sticky but manageable.
  • Using dental floss to slice the rolls helps maintain their shape and prevents squishing.
  • Instant vanilla pudding in the dough adds moisture and tenderness.
  • Keep frosting refrigerated if not using immediately; warm rolls are best for spreading frosting.

Find it online: https://slsrecipes.com/vanilla-pudding-cinnamon-rolls-recipe/