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
Scale
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
