Vanilla Pudding Cinnamon Rolls Recipe

The Secret in the Dough

Let me tell you about my best baking mistake. I once added vanilla pudding to my bread dough. It sounded silly. But oh my, it worked.

The dough became so soft and tender. It stayed that way for days. That pudding mix is our little secret. It gives the rolls a wonderful, cozy flavor. Doesn’t that smell amazing?

Why Patience is an Ingredient

You must let the dough rise twice. I know, waiting is hard. I still peek under the towel. But this matters so much.

That first rise makes the dough strong. The second rise makes the rolls fluffy. Rushing gives you small, tough buns. Good things take a little time. What’s your hardest recipe step to wait for?

A Sweet Little Trick

Now, about cutting the log of dough. A knife can squish it. My grandson showed me a better way. We use clean dental floss.

You slide it under the roll. Then you cross the ends and pull. It slices cleanly every time. Fun fact: Bakers have used this string trick for over a hundred years! I still laugh at how well it works.

The Heart of the Roll

The filling is simple. Butter, brown sugar, cinnamon. But how you put it on matters. Spread the butter right to the edges.

This makes every single bite sweet. It also helps the roll stick together. This matters because no one wants an empty bite. Do you like extra cinnamon or extra sugar in your filling?

Frosting While Warm

Please, do not let the rolls cool. Frost them when they are warm. The heat makes the frosting melt just a little.

It soaks into the top layer. This creates a creamy, gooey magic. It turns frosting from a topping into part of the roll. That first warm bite is pure happiness. What’s your favorite food to eat warm from the oven?

Ingredients:

Ingredient	Amount	Notes
Warm water	½ cup	For the dough
Active dry yeast	2 tablespoons	Or 1 ½ tablespoons instant yeast
Sugar	2 tablespoons	For the dough
Instant vanilla pudding	1 (3.5-ounce) package	Prepared according to package directions
Butter, melted	½ cup (113 g)	For the dough
Large eggs	2	For the dough
Salt	1 teaspoon	For the dough
All-purpose flour	6 to 7 cups (852 to 994 g)	For the dough
Butter, softened	1 cup (227 g)	For the filling
Brown sugar	2 cups (424 g)	For the filling
Cinnamon	4 teaspoons	For the filling
Cream cheese, softened	8 ounces (227 g)	For the frosting
Butter, softened	½ cup (113 g)	For the frosting
Vanilla extract	1 teaspoon	For the frosting
Confectioner’s sugar	3 cups (342 g)	For the frosting
Milk	2–3 tablespoons	For the frosting

My Magical Vanilla Pudding Cinnamon Rolls

Hello, my dear! Come sit at the counter. Let’s bake something special. These rolls are my secret for Sunday mornings. The vanilla pudding makes them incredibly soft. I still laugh at that. I found the trick in an old church cookbook. Doesn’t that smell amazing? The dough feels like a warm cloud. It’s a little project, but so worth it. Let’s begin our cozy baking day.

Step 1: First, we wake up the yeast. Mix the warm water, yeast, and sugar in a little bowl. Let it sit for 5 to 10 minutes. It will get all bubbly and happy. This means it’s alive and ready to work! Meanwhile, make the vanilla pudding as the box says. Pour it into a big bowl. Add the melted butter, eggs, and salt. Stir it all together. Now stir in that bubbly yeast mixture. It might look a bit lumpy. That’s perfectly fine.

Step 2: Now, we add the flour. Start with 6 cups. Stir it in with a spoon first. Then use your hands. Knead it right in the bowl. Add more flour if the dough is super sticky. You want a soft, smooth dough ball. (My hard-learned tip: Too much flour makes tough rolls. Add just enough so it doesn’t stick to your fingers.) Once it’s smooth, put it in a greased bowl. Cover it with plastic wrap. Let it take a nap in a warm spot. It needs to double in size. This takes about an hour.

Step 3: Time for the fun part! Punch the dough down. It will sigh, like you just woke it up. Flour your counter well. Roll the dough into a big rectangle. Spread the soft butter all over it. Mix the brown sugar and cinnamon. Sprinkle it evenly on the butter. Now, roll it up tightly, starting from the long side. What kitchen tool is perfect for slicing these soft rolls without squishing them? Share below!

Step 4: Use unflavored dental floss to slice the log. Slide it under, then cross the ends and pull. You’ll get perfect rounds! Place them on a greased baking sheet. Let them rise again for 30 minutes. They will become fluffy neighbors. Preheat your oven to 350°F. Bake them for 15-20 minutes. They’re done when golden. Your kitchen will smell like heaven.

Step 5: While they bake, make the frosting. Beat the cream cheese and butter until smooth. Add the vanilla and powdered sugar. Mix it all up. Add a little milk to make it spreadable. Once the rolls are out of the oven, let them cool just a minute. Then spread that frosting all over. It will melt into every nook. Now, pour some milk. The first warm bite is pure joy.

Cook Time: 20 minutes
Total Time: 2 hours 30 minutes (with rising)
Yield: About 24 rolls
Category: Breakfast, Baking

Three Fun Twists to Try

Once you master the basic recipe, you can play! Here are my favorite twists. They make an old recipe feel brand new. My grandkids each have a favorite. It’s so fun to see them choose.

Apple Pie Rolls: Add a layer of finely chopped apples on the butter. Sprinkle with the cinnamon sugar.

Chocolate Hazelnut Swirl: Swap the butter filling for chocolate-hazelnut spread. Add a pinch of sea salt on top after baking.

Orange Creamsicle Frosting: Add 1 tablespoon of orange zest to the cream cheese frosting. It tastes like sunshine!

Which one would you try first? Comment below!

Serving Them Up Right

These rolls are a celebration all by themselves. But I love making a little event. For a brunch, serve them on a big platter. Add a bowl of fresh berries on the side. The tart berries are perfect with the sweet frosting. For a real treat, crumble crispy bacon on top. Sweet and salty is the best combination.

What to drink? A cold glass of whole milk is classic. It just feels right. For the grown-ups, a hot cup of strong black coffee is wonderful. It cuts through the sweetness so nicely. Which would you choose tonight?

Keeping Your Cinnamon Rolls Fresh and Happy

Fresh cinnamon rolls are the best. But sometimes you have leftovers. Let’s keep them soft. Cool rolls completely first. Then store them in an airtight container. They will last two days on the counter.

For longer storage, freeze them. Wrap each roll tightly in plastic wrap. Then place them all in a freezer bag. I once froze a whole batch for my grandson’s surprise visit. He was so happy. To reheat, just warm in a 300°F oven for 10 minutes.

You can also freeze the unbaked rolls after shaping. This is great for batch cooking. On a busy morning, just bake them straight from the freezer, adding 5 extra minutes to the bake time. This matters because it makes a special breakfast easy any day.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Roll Troubles

Sometimes baking doesn’t go as planned. That’s okay. Here are easy fixes. First, if your dough won’t rise, check your yeast. The water must be warm, not hot. Hot water will hurt the yeast. I remember when I used boiling water by mistake. My rolls were very flat.

Second, if the filling leaks out, you might have rolled too loose. Roll the dough tightly. Also, don’t overfill it. A good seal keeps the sugar inside. This matters for flavor. You want that sweet cinnamon in every bite.

Third, if rolls are dry, you may have added too much flour. Measure carefully. The dough should be soft and slightly sticky. This matters for texture. A soft dough makes soft, fluffy rolls. Fun fact: The vanilla pudding in the dough is my secret for extra tenderness.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. Add one extra egg for binding.

Q: How far ahead can I make them?
A: Prepare the rolls the night before. Do the second rise in the fridge. Bake in the morning.

Q: What if I don’t have vanilla pudding?
A: You can use 1 cup of milk and 1 extra teaspoon of vanilla. The rolls will still be good.

Q: Can I make a smaller batch?
A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Any optional tips?
A: Try adding chopped pecans to the filling. Or a pinch of nutmeg with the cinnamon.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these rolls. Baking is about sharing joy. It fills your home with a wonderful smell. It fills your heart with pride. I would love to see your creations.

Share a picture of your warm, frosted rolls. Let’s build a little community of bakers. We can all learn from each other’s kitchen stories.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.