If you’ve ever dreamed of the softest, most pillowy cinnamon rolls with a subtle vanilla twist, Vanilla Pudding Cinnamon Rolls are about to become your new obsession. The magic lies in the instant vanilla pudding mixed right into the dough, lending an irresistibly tender texture and a pop of extra flavor. Swirled with cinnamon-brown sugar and topped with a rich cream cheese frosting, these rolls are pure comfort on a plate. Whether you’re baking for a leisurely weekend brunch or a special holiday breakfast, this recipe promises to be a showstopper that’ll have everyone reaching for seconds.
Ingredients You’ll Need
It’s amazing how everyday ingredients can come together to create something so extraordinary. Each one is essential: the pudding gives the rolls their signature softness, the cinnamon brings warmth, and the cream cheese frosting is the crowning glory. Here’s what you’ll need, and why you shouldn’t skip a single thing:
- Instant vanilla pudding mix (3.4 ounces): Adds unbeatable softness and a hint of vanilla flavor to the dough.
- Whole milk (2 cups): Gives the dough richness and moisture for a tender crumb.
- Active dry yeast (2 tablespoons): The secret to those fluffy, bakery-style rolls.
- Warm water (1/2 cup, 110°F): Activates the yeast for a perfect rise.
- Granulated sugar (1/2 cup): Feeds the yeast and sweetens the dough.
- Unsalted butter, melted (1/2 cup): Makes the dough extra rich and soft.
- Large eggs (2): Provide structure and help the dough rise beautifully.
- Salt (1 teaspoon): Balances the sweetness and deepens the flavor.
- All-purpose flour (6 cups, more as needed): The main structure of your rolls—add just enough for a soft, elastic dough.
- Brown sugar, packed (1 cup): For that gooey, caramel-like cinnamon filling.
- Ground cinnamon (2 tablespoons): The aromatic heart of any cinnamon roll!
- Unsalted butter, softened (1/3 cup): Helps the filling stick and melt into every swirl.
- Cream cheese, softened (4 ounces): Key to a tangy, creamy frosting.
- Unsalted butter, softened (1/4 cup): Makes the frosting extra luscious.
- Powdered sugar (1 1/2 cups): For that classic, fluffy frosting texture.
- Vanilla extract (1 teaspoon): Enhances the pudding’s vanilla note in the frosting.
- Milk (2–3 tablespoons): Adjusts the frosting to the perfect spreadable consistency.
How to Make Vanilla Pudding Cinnamon Rolls
Step 1: Prepare the Vanilla Pudding Mixture
Start by whisking together the instant vanilla pudding mix and whole milk in a medium bowl until smooth and creamy. Let it sit for about 5 minutes so it thickens up—this is what gives Vanilla Pudding Cinnamon Rolls their signature soft bite!
Step 2: Activate the Yeast
In a small bowl, dissolve the active dry yeast in warm water with a pinch of sugar. Let it stand for 5–10 minutes until it’s nice and foamy. If it doesn’t foam, your yeast may be old, so grab a fresh packet for the best lift.
Step 3: Make the Dough
In a large bowl or stand mixer, combine the thickened pudding mixture, foamy yeast, granulated sugar, melted butter, eggs, and salt. Gradually add the flour, mixing until a soft, sticky dough forms. Knead by hand or with a dough hook for 5–7 minutes, adding a little extra flour if needed, until the dough is smooth and elastic. This step sets you on the path to the fluffiest Vanilla Pudding Cinnamon Rolls imaginable.
Step 4: First Rise
Transfer the dough to a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about an hour, or until doubled in size. If your kitchen is chilly, let the bowl sit in a barely-warm oven (turned off!) to speed things along.
Step 5: Prepare the Filling
While the dough rises, stir together the brown sugar and cinnamon in a small bowl. This fragrant mixture will become the gooey swirl inside each roll. Have your softened butter ready to spread as well.
Step 6: Shape the Rolls
Punch down the risen dough and roll it out on a floured surface into a large 24×12-inch rectangle. Spread the softened butter all over, then sprinkle the cinnamon-sugar filling from edge to edge. Roll the dough up tightly from the long side, then slice into 12 even rolls.
Step 7: Second Rise
Arrange the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30–45 minutes until they look puffy and fill the pan. This second rise is what gives Vanilla Pudding Cinnamon Rolls their signature cloud-like texture.
Step 8: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, just until they’re golden brown around the edges and your kitchen smells heavenly. Don’t overbake—soft and gooey is the goal!
Step 9: Frost and Serve
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla extract, and just enough milk to make a thick, spreadable frosting. Slather it over the warm rolls so it melts into every swirl. Vanilla Pudding Cinnamon Rolls are best enjoyed fresh and gooey!
How to Serve Vanilla Pudding Cinnamon Rolls
Garnishes
A sprinkle of chopped pecans, a dusting of extra cinnamon, or even a drizzle of caramel sauce makes these rolls utterly irresistible. Add a touch of orange zest to the frosting for a bright, citrusy twist if you’re feeling adventurous!
Side Dishes
Balance the sweet richness of Vanilla Pudding Cinnamon Rolls with fresh fruit, a crisp green salad, or scrambled eggs. A big mug of coffee or hot chocolate pairs perfectly for a comforting breakfast or brunch spread.
Creative Ways to Present
Turn these rolls into a centerpiece by serving them warm in a cast iron skillet or arranging them on a cake stand. For special occasions, tuck little flags or edible flowers into each roll. You can even make mini rolls for the cutest party treat!
Make Ahead and Storage
Storing Leftovers
Store completely cooled Vanilla Pudding Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The rolls will stay soft thanks to the pudding, but a quick warm-up brings them back to life.
Freezing
Freeze unfrosted rolls, tightly wrapped, for up to 2 months. Let them thaw overnight in the fridge, then reheat and frost before serving. You can also freeze baked, frosted rolls individually for the ultimate grab-and-go treat.
Reheating
Pop a roll in the microwave for 15–20 seconds, or cover and warm in a 300°F oven until heated through. If you’ve stored them in the fridge or freezer, this quick reheat brings back that fresh-from-the-oven softness.
FAQs
Can I use homemade pudding instead of instant pudding mix?
For the best texture, instant vanilla pudding mix is recommended, since it thickens quickly and blends smoothly into the dough. Homemade pudding may change the dough’s consistency, but you can experiment—just be sure it’s thick and cool before adding.
Can I prep Vanilla Pudding Cinnamon Rolls the night before?
Absolutely! Prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise until puffy before baking as directed.
What if I don’t have a stand mixer?
No problem! You can mix and knead the dough by hand. It might take a little more muscle, but it’s a great excuse to get hands-on with your baking—and the results will be just as delicious.
How do I make sure my rolls are soft and not dry?
Don’t overbake—pull the rolls when they’re just golden and still a bit soft in the center. The vanilla pudding in the dough helps keep them moist, and covering the rolls while they cool traps even more softness.
Can I add nuts or raisins to the filling?
Definitely! Chopped pecans, walnuts, or even raisins can be sprinkled over the cinnamon-sugar layer before rolling up the dough for added flavor and crunch. Customize away to make these Vanilla Pudding Cinnamon Rolls your own!
Final Thoughts
If you’re searching for a truly unforgettable homemade treat, Vanilla Pudding Cinnamon Rolls are guaranteed to deliver that wow factor. Soft, gooey, and bursting with cozy flavor, they’re a recipe you’ll want to make again and again. Give them a try—you’ll see why they’re everyone’s favorite from the very first bite!
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Vanilla Pudding Cinnamon Rolls Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 cinnamon rolls 1x
- Diet: Vegetarian
Description
These Vanilla Pudding Cinnamon Rolls are a delightful twist on the classic treat, featuring a rich vanilla pudding-infused dough that yields incredibly soft and fluffy rolls. Topped with a luscious cream cheese frosting and a sweet cinnamon brown sugar filling, these rolls are perfect for breakfast or brunch and guaranteed to impress.
Ingredients
Dough
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups whole milk
- 2 tablespoons active dry yeast
- 1/2 cup warm water (110°F)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 6 cups all-purpose flour (more as needed)
Filling
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Prepare Vanilla Pudding Mixture: In a mixing bowl, whisk together the instant vanilla pudding mix and whole milk until smooth. Let the mixture sit for 5 minutes to thicken, which will add moisture and sweetness to the dough.
- Activate Yeast: In a separate bowl, dissolve the active dry yeast in warm water (110°F) along with a pinch of sugar. Allow it to stand for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Make the Dough: In a large bowl or stand mixer, combine the prepared pudding mixture, the yeast mixture, granulated sugar, melted butter, eggs, and salt. Gradually add the all-purpose flour, mixing until a soft dough forms. Knead the dough for 5–7 minutes, adding more flour if needed, until it becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour or until the dough has doubled in size.
- Prepare Filling: While the dough rises, mix together the brown sugar and ground cinnamon in a small bowl. Set aside.
- Shape the Rolls: After the dough has risen, gently punch it down and turn it out onto a floured surface. Roll it into a 24×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Starting from the long side, roll the dough tightly into a log.
- Slice and Second Rise: Cut the rolled dough into 12 equal slices. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30–45 minutes until puffy and nearly doubled.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20–25 minutes, or until they turn golden brown on top.
- Make Frosting: While the rolls are baking, prepare the cream cheese frosting by beating together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and 2–3 tablespoons milk until smooth and spreadable.
- Frost and Serve: Once the rolls are done baking, remove them from the oven and let them cool slightly. Spread the cream cheese frosting generously over the warm rolls and serve immediately for the best flavor.
Notes
- For extra indulgence, add chopped pecans to the filling or drizzle with caramel sauce before serving.
- These rolls can be made ahead and refrigerated overnight before the final rise to save time in the morning.
- Ensure the water used for yeast activation is not too hot to avoid killing the yeast.
- Use room temperature eggs and butter for better incorporation in the dough.
- Prep Time: 30 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 24 g
- Sodium: 270 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg
