Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
User Reviews
4.6
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Description
This recipe features a soft yeast dough enriched with instant vanilla pudding mix, which adds moisture and a subtle vanilla flavor. The dough incorporates butter, eggs, and salt before gradually adding flour to reach a smooth but soft consistency. Rising times may be longer because of the chilled pudding’s temperature. The filling consists of softened butter generously spread and topped with cinnamon and brown sugar before rolling tightly and cutting into individual rolls.
After rising until doubled, the rolls are baked until golden. They are finished with a cream cheese frosting that combines cream cheese, butter, vanilla, confectioners' sugar, and a touch of milk, creating a creamy, sweet topping that complements the spiced filling.
This recipe includes tips for speeding up rising, substituting homemade pudding, managing dough flour quantities by feel, freezing shaped rolls, and thawing and proofing before baking, making it versatile for different preparation schedules.
Ingredients
Rolls:
- ½ cup water warm
- 2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
- 2 tablespoons sugar
- 3.5 .5 ounce instant vanilla pudding package, see note
- ½ cup butter melted
- 2 large egg
- 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 confectioners' sugar
- 2-3 tablespoons milk
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 can replace boxed instant pudding; warm but not hot pudding speeds rising.
- To speed dough rising, use a warmed and then turned-off oven as a proofing environment.
- Adjust flour quantity by feel rather than exact measurement due to variable conditions.
- After shaping, rolls can be frozen and thawed in the refrigerator the night before baking.
- Let thawed rolls rise to double before baking for best results; shorter thawing requires room temperature rise.
- Refer to guidance on making sweet rolls ahead for efficient preparation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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