Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Name: Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Prep time: 4 h 20 min
Cook time: 20 min
Total time: 4 h 40 min
Yield: 24 Cinnamon Rolls
Ingredients: ½ cup warm water; 2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast; 2 tablespoons sugar; 3.5 .5 ounce package instant vanilla pudding (see note); ½ cup butter; 2 large eggs; 1 teaspoon salt; 6 to 7 to 7 cups all-purpose flour; 1 cup butter; 2 cups brown sugar; 4 teaspoons cinnamon; 8 ounces cream cheese; ½ cup butter; 1 teaspoon vanilla; 3 cups confectioner’s sugar; 2-3 tablespoons milk

User Reviews

4.6

984 reviews

Excellent

Prep Time
4 hrs 20 mins
Cook Time
20 mins
Total Time
4 hrs 40 mins
Servings
24 Cinnamon Rolls
Calories
438 kcal
Course
Dessert, Bread
Cuisine
American

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Rolls:

½ cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
3.5 .5 ounce package instant vanilla pudding (see note)
½ cup butter melted
2 large eggs
1 teaspoon salt
6 to 7 to 7 cups all-purpose flour

Filling:

1 cup butter softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:

8 ounces cream cheese
½ cup butter softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

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Instructions

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In a large bowl (or in the bowl of a stand mixer fitted with the dough hook), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl.
Cover the dough and let rise until doubled (if using boxed pudding, it may take quite a while to double because of the cold milk - see note below).
Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.
For the filling: in a small bowl, mix together brown sugar and cinnamon. Sprinkle over the top of the buttered dough. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
Place on lightly greased cookie sheet about an inch apart. Cover and let rise until double again.
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

Notes

Homemade Pudding: over the years, many of you (including myself!) have had great success using homemade pudding in place of the boxed variety. If using homemade pudding, you'll want around 2 1/4 cups for the recipe. It can be slightly warm but make sure it isn't hot (if it's been cooked recently). Using warm homemade pudding will speed up the rising process which is notoriously slow in this recipe thanks to the cold pudding (if made from a box).
Rising: you can speed up the rising by preheating your oven to 170, immediately turning it off, letting it cool a few minutes and then placing the bowl of dough in there to rise more quickly (just make sure your oven isn't too hot!).
Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
Freezable Recipe: after shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).
Make-Ahead: this post details how to make sweet rolls ahead of time.

Nutrition Information

Show Details

Serving 1 Cinnamon Roll Calories 438kcal (22%) Carbohydrates 63g (21%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 67mg (22%) Sodium 302mg (13%) Fiber 1g (4%) Sugar 37g (74%)

Nutrition Facts

Serving: 24Cinnamon Rolls

Amount Per Serving

Calories 438 kcal

% Daily Value*

Serving	1 Cinnamon Roll
Calories	438kcal	22%
Carbohydrates	63g	21%
Protein	5g	10%
Fat	19g	29%
Saturated Fat	12g	60%
Cholesterol	67mg	22%
Sodium	302mg	13%
Fiber	1g	4%
Sugar	37g	74%