Vanilla Pudding Cinnamon Rolls Recipe

A Sweet Start with Yeast

Let’s talk about yeast. It’s a tiny, living thing. You feed it warm water and sugar. Then it wakes up and gets bubbly. I love watching it. It feels like magic in a bowl.

That bubbly yeast goes into our pudding mix. This is my little trick. The pudding makes the dough so soft and sweet. It stays tender for days. I still laugh at that. Who thought to put pudding in bread?

The Joy of Rolling It Out

Now for the fun part. You roll the dough into a big rectangle. Then you spread on all that soft butter. Doesn’t that smell amazing already? Next comes the brown sugar and cinnamon.

You have to cover every bit. No shyness allowed here. This is why it matters. That generous filling makes every bite special. Then you roll it up tight, like a cozy blanket. What’s your favorite smell in the kitchen? Is it cinnamon, too?

A Grandma’s Slicing Trick

Here’s my mini-anecdote. Slicing the log can be messy. A knife squishes the dough. My friend Betty showed me a better way. We use plain dental floss. You slide it under the roll and pull the ends cross.

It slices cleanly every single time. Fun fact: This is called the “thread method.” Bakers have used it for years. It gives you perfect little rolls. Try it and see if it works for you.

Patience for the Perfect Rise

After you shape them, the rolls need a nap. Cover them with a towel. Let them rise in a warm spot. This is the second wait. It makes them light and fluffy.

This step really matters. Rushing here makes dense rolls. Good things take a little time. I use this wait to clean up. Or I just sit with a cup of tea. Do you find it hard to wait for baked goods?

The Final, Creamy Touch

While they bake, make the frosting. Beat the cream cheese and butter together. It becomes so smooth. Add the vanilla and sugar. The smell is heavenly.

Spread it on the warm rolls right away. The frosting will melt just a little. It soaks into all the nooks. This makes them extra moist. Share a picture if you make them. I would love to see your swirls.

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 Cozy Vanilla Pudding Cinnamon Rolls

Hello, my dear! Come sit. Let’s bake my special cinnamon rolls. They are so soft and sweet. The secret is a box of vanilla pudding. My grandson taught me that trick. I still laugh at that. He found it online years ago. Now it’s our favorite Sunday recipe. Doesn’t that smell amazing? Let’s begin.

Ingredients

• For the Dough: Warm water, yeast, sugar, instant vanilla pudding mix, milk, melted butter, eggs, salt, all-purpose flour.
• For the Filling: Soft butter, brown sugar, ground cinnamon.
• For the Frosting: Cream cheese, butter, powdered sugar, vanilla extract, milk.

Instructions

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 foamy. That means it’s alive and happy! (Hard-learned tip: If it doesn’t bubble, your water was too hot or cold. Start over!)

Step 2: Now, make the pudding in a big bowl. Follow the box directions. Stir in the melted butter, eggs, and salt. Pour in that foamy yeast mixture. It will look a bit lumpy. That’s perfectly fine. I always think it looks like a cloudy sky.

Step 3: Time for the flour. Add it in slowly, one cup at a time. You’ll need about 6 cups. Use your hands to knead it. Keep going until the dough is smooth. It should feel soft like a baby’s cheek. Let it rise in a greased bowl for an hour. Cover it with plastic wrap. Find a warm spot, like a sunny window.

Step 4: The dough will get huge! Punch it down gently. Roll it out on a floured table. You want a big rectangle. Spread the soft butter all over. Mix the brown sugar and cinnamon. Sprinkle it on like magic sand. Quick quiz: Why do we add cinnamon? For flavor or just color? Share below!

Step 5: Roll it up tight, starting from the long side. Use dental floss to cut the rolls. Just slide it under and pull the ends. It gives you a clean cut. Place them on a greased pan. Let them rise again for 30 minutes. They will become fluffy neighbors.

Step 6: Bake them in a 350°F oven for 15-20 minutes. They will turn a lovely golden brown. Your kitchen will smell like heaven. While they bake, make the frosting. Beat the cream cheese and butter together. Add vanilla and powdered sugar. A little milk makes it spreadable.

Step 7: Take the rolls out. Let them cool just for a minute. Then, spread that creamy frosting on top. Watch it melt into all the cracks. Serve them warm. I promise, everyone will smile. These rolls hold so much love.

Cook Time: 1 hour 50 minutes
Total Time: 2 hours 30 minutes (plus rising)
Yield: About 15 rolls
Category: Breakfast, Baking

Three Fun Twists to Try

These rolls are wonderful as they are. But sometimes, it’s fun to play. Here are three easy twists. They make a whole new treat.

• Apple Pie Rolls: Add finely chopped apples to the filling. It’s like autumn in every bite.
• Chocolate Swirl: Mix cocoa powder with the cinnamon sugar. A dream for chocolate lovers.
• Orange Zest Glow: Add orange zest to the cream cheese frosting. So bright and sunny.

Which one would you try first? Comment below!

Serving Them Up Right

These rolls are a full celebration. For a big breakfast, add crispy bacon on the side. The salty taste is perfect. Fresh berries on the plate add a pretty color. You could also warm a roll and top it with vanilla ice cream. What a dessert!

For drinks, a cold glass of milk is classic. It cuts the sweetness. For the grown-ups, a hot cup of coffee with cream pairs beautifully. The bitter coffee and sweet roll are best friends. Which would you choose tonight?

Keeping Your Cinnamon Rolls Fresh and Happy

Let’s talk about keeping these sweet rolls delicious. First, cool them completely. Then, store them in an airtight container. They will stay soft on the counter for two days.

For longer storage, freeze them. Wrap each roll tightly in plastic wrap. Then, pop them all into a freezer bag. I once froze a whole batch for my grandson’s surprise visit. He was so thrilled!

To reheat, warm frozen rolls in a 300°F oven for 10 minutes. This brings back that fresh-baked magic. Batch cooking matters because it saves you time. A warm breakfast is always just a thaw away.

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

Simple Fixes for Common Roll Troubles

Is your dough not rising? Your yeast might be old. Always test it in warm water with sugar. It should get bubbly and foamy. I remember when mine didn’t foam. I had to start over!

Are the rolls dry? You may have added too much flour. The dough should be soft and slightly sticky. This matters for a tender, fluffy roll. Are the centers doughy? Your oven might be too hot. The outside browns before the inside cooks.

An oven thermometer helps a lot. Fixing small issues builds your confidence. You learn to trust your hands in the kitchen.

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 made for baking.

Q: Can I make them ahead?
A: Absolutely. Assemble the rolls the night before. Keep them covered in the fridge. Bake them in the morning.

Q: What if I don’t have vanilla pudding?
A: You can use 1 cup of milk mixed with 1 extra teaspoon of vanilla. The pudding just makes them extra soft.

Q: Can I halve the recipe?
A: You can. Just halve all the ingredients. Use a smaller baking dish.

Q: Any optional tips?
A: A fun fact: a dash of nutmeg in the filling is lovely. My mother always added it.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these rolls. The smell fills your home with warmth. It is one of my favorite feelings. I would love to see your beautiful creations.

Share a picture of your kitchen success. Let’s inspire each other with our baking stories.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.