Soft, fluffy, and decadently rich, these Vanilla Pudding Cinnamon Rolls are a dream come true. With the unique addition of vanilla pudding to the dough, they are tender, buttery, and swirled with a generous cinnamon-sugar filling. Topped with a silky cream cheese frosting, they’re perfect for breakfast, brunch, or an indulgent dessert.
Why You’ll Love This Recipe
The vanilla pudding makes the dough extra soft and rich, giving it an irresistible texture.
The buttery cinnamon-sugar filling is perfectly balanced for a sweet, warm flavor.
Cream cheese frosting takes these cinnamon rolls to the next level with a creamy finish.
They’re versatile enough for holidays, special occasions, or just a weekend treat.
The recipe is straightforward and yields enough for a crowd—perfect for sharing or freezing for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rolls:
½ cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
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
For the Filling:
1 cup (227 g) butter, softened to room temperature
2 cups (424 g) brown sugar
4 teaspoons cinnamon
For the Frosting:
8 ounces (227 g) cream cheese
½ cup (113 g) butter, softened to room temperature
1 teaspoon vanilla
3 cups (342 g) confectioner’s sugar
2-3 tablespoons milk
Directions
In a small bowl, combine warm water, yeast, and sugar. Stir until dissolved and let it activate.
In a large bowl or stand mixer, prepare the vanilla pudding according to package instructions. Mix in melted butter, eggs, and salt.
Add the yeast mixture to the pudding mixture, then gradually mix in flour, kneading until the dough is soft and smooth but not sticky.
Transfer the dough to a greased bowl, cover, and let it rise until doubled in size.
Roll out the dough into a rectangle about 34 x 21 inches. Spread softened butter evenly across the surface.
Combine brown sugar and cinnamon, then sprinkle it over the buttered dough. Roll the dough tightly lengthwise.
Mark and cut 1 1/2-inch sections using thread or a serrated knife. Place the rolls on a greased baking sheet, spaced 1 inch apart. Cover and let rise until doubled.
Preheat the oven to 350°F (175°C). Bake the rolls for 15–20 minutes, or until just golden.
For the frosting, beat cream cheese and butter until smooth. Mix in vanilla and sugar, adjusting with milk for the desired consistency. Frost the warm rolls generously.
Servings and Timing
Servings: 24 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours (including rising time)
Variations
Nutty Twist: Add chopped pecans or walnuts to the filling for a crunchy texture.
Chocolate Lovers: Sprinkle mini chocolate chips over the cinnamon-sugar layer before rolling the dough.
Healthier Option: Use whole wheat flour for part of the dough and reduce the sugar in the filling.
Caramel Drizzle: Top with caramel sauce instead of cream cheese frosting.
Gluten-Free: Substitute gluten-free all-purpose flour and adjust liquid as needed.
Storage/Reheating
Storage: Keep the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze unfrosted rolls for up to 3 months. Thaw and reheat before frosting.
Reheating: Warm individual rolls in the microwave for 15-20 seconds or bake at 300°F (150°C) for 5-7 minutes.
Related Recipes:
FAQs
How do I know if the yeast is activated?
The yeast mixture should foam or bubble within 5–10 minutes. If it doesn’t, the yeast may be expired or the water temperature too hot or cold.
Can I make these rolls ahead of time?
Yes, prepare the rolls through the rising step and refrigerate overnight. Bake the next morning as directed.
Can I use a different pudding flavor?
Vanilla pudding adds the best flavor, but you can experiment with butterscotch or chocolate for a unique twist.
What’s the best way to cut the rolls evenly?
Use unflavored dental floss to slice through the dough cleanly without squishing it.
Can I halve the recipe?
Absolutely! Simply halve all the ingredients and adjust the baking time slightly.
Conclusion
These Vanilla Pudding Cinnamon Rolls are a standout treat, blending rich, pillowy dough with a gooey cinnamon filling and creamy frosting. Whether you’re serving them fresh out of the oven or reheating leftovers, they’re sure to impress. Perfect for any occasion, this recipe is a keeper you’ll return to again and again.
📖 Recipe:
Print
Vanilla Pudding Cinnamon Rolls
- Total Time: 2 hours (including rising time)
- Yield: 24 rolls
- Diet: Vegetarian
Description
Soft, fluffy, and decadently rich, these Vanilla Pudding Cinnamon Rolls are made with a unique vanilla pudding dough, swirled with buttery cinnamon-sugar filling, and topped with a silky cream cheese frosting. Perfect for breakfast, brunch, or dessert, this recipe is a crowd-pleaser!
Ingredients
For the Rolls:
½ cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
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
For the Filling:
1 cup (227 g) butter, softened to room temperature
2 cups (424 g) brown sugar
4 teaspoons cinnamon
For the Frosting:
8 ounces (227 g) cream cheese
½ cup (113 g) butter, softened to room temperature
1 teaspoon vanilla
3 cups (342 g) confectioner’s sugar
2–3 tablespoons milk
Instructions
- Activate Yeast: In a small bowl, combine warm water, yeast, and sugar. Let sit until bubbly, about 5–10 minutes.
- Prepare Dough: In a large mixing bowl, prepare the vanilla pudding as per package instructions. Add melted butter, eggs, and salt. Stir in the yeast mixture. Gradually add flour, kneading until a smooth, soft dough forms.
- First Rise: Place dough in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
- Roll and Fill: Roll dough into a 34 x 21-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
- Shape Rolls: Roll dough tightly into a log. Slice into 1 1/2-inch sections using dental floss or a serrated knife. Arrange rolls on a greased baking sheet, spaced 1 inch apart.
- Second Rise: Cover rolls with a clean towel and let rise until doubled, about 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 15–20 minutes until lightly golden.
- Make Frosting: Beat cream cheese and butter until smooth. Add vanilla and confectioner’s sugar, mixing until combined. Adjust consistency with milk as needed.
- Frost and Serve: Spread frosting over warm rolls before serving.
Notes
Ensure yeast activates by using warm (not hot) water and checking for bubbles.
For easier rolling, chill dough briefly after the first rise.
Leftovers can be refrigerated or frozen; frost just before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 rolls
- Calories: 400 kcal
