Description
Delight in these soft and fluffy Vanilla Pudding Cinnamon Rolls, enriched with creamy vanilla pudding in the dough and topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon and brown sugar, these rolls bake to a golden finish and offer a sweet, comforting treat for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1 cup (227 g) butter, softened to room temperature
- 2 cups (424 g) brown sugar
- 4 teaspoons cinnamon
Frosting Ingredients
- 8 ounces (227 g) cream cheese, softened to room temperature
- 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 sit until bubbly and activated, about 5 to 10 minutes.
- Prepare Dough: In a large mixing bowl, prepare the vanilla pudding according to package instructions. Add melted butter, eggs, and salt, stirring well. Incorporate the activated yeast mixture. Gradually add 6 to 7 cups of all-purpose flour while kneading until a smooth, soft dough forms.
- 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, about 1 hour.
- Roll and Fill: On a lightly floured surface, 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 the mixture over the buttered dough.
- Shape Rolls: Roll the dough tightly into a log, starting from one long edge. Slice the log into 1 ½-inch sections using unflavored dental floss or a serrated knife. Arrange the rolls on a greased baking sheet, spaced about 1 inch apart.
- Second Rise: Cover the rolls with a clean towel and allow them to rise again until doubled in size, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes, or until they are lightly golden brown on top.
- Make Frosting: Beat the cream cheese and softened butter together until smooth and creamy. Add vanilla extract and confectioner’s sugar, mixing until fully combined. Adjust the consistency by adding 2 to 3 tablespoons of milk as needed to achieve a spreadable texture.
- Frost and Serve: Spread the cream cheese frosting generously over the warm cinnamon rolls before serving.
Notes
- Ensure the water used for activating yeast is warm, not hot, to avoid killing the yeast.
- If the dough is sticky, add flour gradually until manageable but do not over-flour to keep rolls soft.
- Using dental floss to slice the rolls helps keep the shape intact and prevents squishing.
- For extra flavor, you can add a teaspoon of vanilla extract to the dough.
- Store leftovers covered at room temperature for up to 2 days or refrigerate to keep for longer.
