Description
These Vanilla Pudding Cinnamon Rolls offer a delightful twist on a classic favorite, featuring a soft and fluffy dough enriched with instant vanilla pudding for extra tenderness. Swirled with a buttery cinnamon-sugar filling and topped with a luscious cream cheese vanilla frosting, they are perfect for a comforting breakfast or dessert treat.
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
- ½ cup (113 g) butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups (342 g) confectioner’s sugar
- 2 to 3 tablespoons milk
Instructions
- Activate Yeast: In a small bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5 to 10 minutes until it becomes bubbly, indicating the yeast is activated.
- Prepare Dough: In a large mixing bowl, prepare the instant vanilla pudding according to package directions. To the pudding, add melted butter, eggs, and salt, stirring to combine. Then stir in the yeast mixture. Gradually add the flour, kneading until a smooth and soft dough forms.
- First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Roll and Fill: On a floured surface, roll the dough into a 34 x 21-inch rectangle. Evenly spread the softened butter over the dough. Mix the brown sugar and cinnamon in a bowl, then sprinkle this mixture uniformly over the buttered dough.
- Shape Rolls: Starting from one long edge, tightly roll the dough into a log. Using dental floss or a serrated knife, slice the log into 1½-inch sections. Arrange the rolls spaced 1 inch apart on a greased baking sheet.
- Second Rise: Cover the arranged rolls with a clean towel and let them rise until doubled in size, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes until they turn lightly golden.
- Make Frosting: In a mixing bowl, beat the cream cheese and softened butter until smooth. Add vanilla extract and confectioner’s sugar. Mix well until fully combined and creamy. Adjust the frosting consistency with 2 to 3 tablespoons of milk as needed.
- Frost and Serve: Spread the cream cheese frosting over the warm rolls before serving for a delicious finishing touch.
Notes
- For best results, ensure the water used to activate the yeast is warm but not hot, ideally between 105°F to 115°F.
- Using dental floss to slice the rolls helps maintain their shape without squashing them.
- You can prepare the dough the night before and let it rise slowly in the refrigerator overnight for enhanced flavor.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- This recipe yields approximately 24 cinnamon rolls, perfect for a large gathering or to freeze and enjoy later.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Baked Goods
- Method: Baking
- Cuisine: American
