Name: Vanilla Pudding Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 (3.4 oz) package instant vanilla pudding mix; 2 cups whole milk; 2 tablespoons granulated sugar; 2¼ teaspoons active dry yeast (1 packet); ½ cup unsalted butter, melted; 2 large eggs; 1 teaspoon salt; 5 to 5½ cups all-purpose flour; 1 cup packed brown sugar; 2 tablespoons ground cinnamon; ½ cup unsalted butter, softened; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk, as needed

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There’s nothing quite like the comforting aroma of freshly baked Vanilla Pudding Cinnamon Rolls wafting through your kitchen! These pillowy, ultra-soft rolls are a true revelation — the secret is instant vanilla pudding right in the dough, resulting in an unbelievably tender bite with every swirl. Topped with a dreamy cream cheese frosting and bursting with cinnamon-sugar sweetness, they’re a breakfast treat (or anytime indulgence) that brings everyone to the table, eager for seconds.

Vanilla Pudding Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

Baking these Vanilla Pudding Cinnamon Rolls is extra special because each ingredient plays its own delicious role. With simple staples and a couple of game-changing additions, you’re set up for flavor-packed, bakery-style results right from your own oven.

Instant vanilla pudding mix (3.4 oz): The not-so-secret ingredient that makes these rolls extra soft and keeps them moist for days.
Whole milk (2 cups): Creates a rich, creamy foundation for the dough and helps activate the yeast.
Granulated sugar (2 tablespoons): Feeds the yeast and adds sweetness to the dough itself.
Active dry yeast (2¼ teaspoons / 1 packet): Powers the rise, giving your rolls that cloud-like texture.
Unsalted butter (½ cup melted, plus ½ cup softened for filling): Adds richness and a melt-in-your-mouth quality to both dough and filling.
Eggs (2 large): Give your dough structure and that signature bakery-style flavor.
Salt (1 teaspoon): Brings out all the sweet and creamy notes by balancing the flavors.
All-purpose flour (5 to 5½ cups): The backbone of your rolls – enough to make a soft, workable dough.
Packed brown sugar (1 cup): Melts into gooey perfection with the cinnamon for the classic “swirl.”
Ground cinnamon (2 tablespoons): The heart of every cinnamon roll, delivering warmth and cozy spice.
Cream cheese (4 oz, softened): The base of that irresistible tangy frosting.
Powdered sugar (2 cups): Sweetens and thickens the frosting to luscious, spreadable bliss.
Vanilla extract (1 teaspoon): Rounds out the flavor in the frosting — a little extra vanilla makes all the difference!
Milk (1–2 tablespoons, for frosting): Adjusts your frosting to that perfect silky texture for easy spreading.

How to Make Vanilla Pudding Cinnamon Rolls

Step 1: Make the Pudding Base

Begin by whisking together the instant vanilla pudding mix and whole milk in a large mixing bowl. This simple step infuses the dough with moisture and a gentle vanilla flavor that sets these rolls apart — you’ll see the pudding thicken up quickly, which is your cue you’re on the right track!

Step 2: Activate the Yeast

Stir in the granulated sugar and sprinkle the active dry yeast over your pudding mixture. Let it stand for about 5 minutes. The yeast should become slightly foamy, letting you know it’s alive and ready to get your dough rising nice and high.

Step 3: Mix Wet Ingredients and Form the Dough

Whisk in the melted butter, eggs, and salt. Then, add the all-purpose flour about a cup at a time, stirring gently until a soft, cohesive dough forms. The dough should be just a bit tacky but easy to handle — you may need a bit less or more flour, so trust your instincts here!

Step 4: Knead and First Rise

Knead your dough for 6 to 8 minutes, either with a stand mixer fitted with a dough hook or on a lightly floured surface by hand. As you knead, the dough will turn smooth and stretchy. Pop it into a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, or until it’s doubled in size.

Step 5: Roll Out and Fill

Punch down your dough and roll it out into a large rectangle (about 18×12 inches) on a floured surface. Spread a generous layer of softened butter all over, then sprinkle on that brown sugar and cinnamon mix. It should look (and smell!) like pure comfort at this point.

Step 6: Roll Up and Slice

Starting from the long side, roll up the dough tightly into a log. Use a sharp knife or unflavored dental floss (pro trick!) to cut it into 12 even rolls. Arrange them in a greased 9×13-inch baking dish, spacing them just a bit apart for beautiful, bakery-worthy pull-apart edges.

Step 7: Second Rise

Cover the baking dish and let the rolls rise again for 30 to 45 minutes, until they look puffy and fill the pan. This will ensure perfectly light, cloud-like Vanilla Pudding Cinnamon Rolls after baking.

Step 8: Bake

Preheat your oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes. They should be golden across the tops and just barely firm to the touch — pull them out before they go too brown so they stay soft and gooey!

Step 9: Frost and Enjoy

While the rolls are cooling slightly, beat together the cream cheese and softened butter until creamy. Add the powdered sugar and vanilla extract, mixing well, then add just enough milk for your preferred frosting consistency. Slather the frosting on while the rolls are warm for the ultimate sticky, creamy finish.

How to Serve Vanilla Pudding Cinnamon Rolls

Garnishes

These rolls are delicious on their own, but a sprinkle of extra cinnamon, a dusting of powdered sugar, or even a scattering of toasted pecans or walnuts can add an extra touch of flair at the table. For special mornings, a drizzle of caramel sauce is delightful and makes these Vanilla Pudding Cinnamon Rolls look as irresistible as they taste!

Side Dishes

Pair your warm, gooey rolls with a fruit salad for a refreshing balance, or serve alongside fluffy scrambled eggs and crisp bacon for a full breakfast spread. Even a simple cup of hot coffee or chai tea is the perfect companion to these ultra-soft, sweet treats.

Creative Ways to Present

Want to really wow your guests? Serve Vanilla Pudding Cinnamon Rolls layered in a trifle with whipped cream and fresh berries, or arrange them in a wreath shape for holiday brunches. You can also bake them in jumbo muffin tins for individually portioned rolls that look extra special on a brunch buffet.

Make Ahead and Storage

Storing Leftovers

To keep your Vanilla Pudding Cinnamon Rolls soft and fresh, store leftovers in an airtight container at room temperature for up to two days. If you want to keep them longer, the fridge is fine for up to five days (give them a quick warm-up before serving).

Freezing

These rolls freeze beautifully! Once baked and cooled, wrap each roll tightly in plastic wrap, then place in a freezer bag. Alternatively, freeze the whole pan (well-wrapped) for up to three months. Thaw overnight at room temperature or gently in the refrigerator.

Reheating

Bring stored Vanilla Pudding Cinnamon Rolls back to their soft, gooey glory by giving them a short zap in the microwave (about 15–20 seconds per roll) or a gentle reheat in a 300°F oven for 8–10 minutes. If you’ve frozen them, allow them to thaw before reheating for the best results.

FAQs

How do I keep the rolls extra soft and gooey?

The vanilla pudding in the dough is your best friend here! For even gooier rolls, try pouring a splash of heavy cream over the rolls right before baking — it’s a bakery secret that works wonders.

Can I prepare Vanilla Pudding Cinnamon Rolls the night before?

Absolutely! After slicing and placing the rolls in your baking dish, cover and refrigerate overnight. In the morning, let them come to room temperature and finish their second rise before baking as usual.

What’s the best way to cut the rolls evenly without squishing them?

Use a long piece of unflavored dental floss: slide it under your log of dough, cross the ends over the top, and pull to slice — no more flattened rolls or filling oozing out!

Can I use a different flavor of pudding mix?

Vanilla is classic, but feel free to experiment! White chocolate or even butterscotch instant pudding could add a unique (and delicious) twist to your cinnamon rolls.

How thick should I roll out the dough for the best results?

A rectangle about 18×12 inches gives you a thickness that’s easy to roll and results in lovely, tall spirals. Rolling too thin can cause the filling to leak, and too thick may leave your rolls doughy in the center.

Final Thoughts

There’s true joy in gathering friends or family for a tray of warm Vanilla Pudding Cinnamon Rolls. Whether it’s a lazy weekend morning or a special celebration, this recipe promises rave reviews and happy memories. I hope you fall in love with every sweet, tender bite — you simply have to try them and see for yourself!

Vanilla Pudding Cinnamon Rolls Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 2 hours 30 minutes (including rise time)
Yield: 12 cinnamon rolls 1x
Diet: Vegetarian

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Description

Indulge in the irresistible combination of creamy vanilla pudding and warm cinnamon in these homemade vanilla pudding cinnamon rolls. Soft, sweet, and absolutely delicious, these rolls are perfect for a cozy breakfast treat or a delightful dessert.

Ingredients

Scale

Dough:

1 (3.4 oz) package instant vanilla pudding mix
2 cups whole milk
2 tablespoons granulated sugar
2¼ teaspoons active dry yeast (1 packet)
½ cup unsalted butter, melted
2 large eggs
1 teaspoon salt
5 to 5½ cups all-purpose flour

Filling:

1 cup packed brown sugar
2 tablespoons ground cinnamon
½ cup unsalted butter, softened

Frosting:

4 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed

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Instructions

Dough: In a large mixing bowl, whisk together vanilla pudding mix and milk until smooth. Add sugar and yeast, let sit for 5 minutes. Stir in melted butter, eggs, salt. Gradually add flour until a soft dough forms. Knead for 6–8 minutes. Let rise for 1–1½ hours.
Filling: Roll out dough, spread softened butter, sprinkle with brown sugar and cinnamon. Roll up and cut into 12 rolls. Place in baking dish, let rise for 30–45 minutes.
Preheat oven to 350°F (175°C), bake rolls for 20–25 minutes.
Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk as needed. Spread over warm rolls.