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Vanilla Pudding Cinnamon Rolls are soft and delicious but the frosting is the crowning glory on these!!
Many of my loyal followers know that I am good for some kind of new cinnamon roll recipe at least twice a year, in the spring and in the fall. I am a member of the LDS church and each April and October our church has a General Conference. It is a tradition in our family and many other LDS families that we make cinnamon rolls to enjoy while we watch our conference sessions on TV.
As a result, I have a lot of cinnamon roll recipes here on the blog. To check them out just type cinnamon rolls in the search box on the front page and scroll through them. I’ll share a few of my favorites at the end of this post.
I am a huge cinnamon roll fan but I have to admit that my favorite part of the cinnamon roll is the frosting. Truth be told the frosting is also my favorite part of any cake or frosted cookie. I pretty much eat cake just so I can have frosting. The frosting on today’s cinnamon rolls is AMAZING! If you don’t make the cinnamon rolls, make the frosting and just eat it with a spoon. But the cinnamon roll is pretty darn good too, so just make the whole thing!!
I love how soft the pudding mix makes the cinnamon roll and then did I mention the frosting? The frosting is cooked and is made with brown sugar so it is basically caramel. Who wouldn’t love a cinnamon roll topped with caramel sauce??
Some of my other favorite cinnamon roll recipes:
Some of my favorite kitchen tools I used to make VANILLA PUDDING CINNAMON ROLLS:
9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.
KITCHEN AID – This is the workhorse of my kitchen and I use it daily! Couldn’t live with out it.
Vanilla Pudding Cinnamon Roll Recipe
Vanilla Pudding Cinnamon Rolls
Ingredients
- 2 cups milk
- 1 3.4 oz. pkg instant vanilla pudding or butterscotch pudding
- 2 .25 oz. pkgs active dry yeast
- 1/2 cup warm water 110-115 degrees F
- 1/2 cup butter melted
- 2 eggs
- 2 Tbsp granulated sugar
- 1 tsp salt
- 7-8 cups all purpose flour
- 2 Tbsp melted butter
- 1/2 cup brown sugar, packed
- 1 tsp cinnamon
- 2 Tbsp butter, melted
Frosting
- 1 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/2 cup butter, cubed
- 2 cups powdered sugar
Instructions
- In a mixer bowl, combine milk and pudding and beat for 2 minutes. Let stand for 2 minutes or until it thickens slightly.
- I large mixing bowl, dissolve yeast in warm water Let sit for 5 minutes to allow yeast to proof.
Frosting
- Add in 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Mix on medium speed for 3-4 minutes.
- Add in pudding mixture and beat until smooth. Stir in enough remaining flour to form a soft dough, it will still be slightly sticky.
- Place dough onto a floured surface and knead until smooth and elastic and not sticky.
- Place dough in a greased bowl, turning to grease top and cover and let rise in a warm place until double. About 1 hour.
- Punch down down and turn onto a floured surface. Divide dough in half and roll out each section to a 17 x 12 rectangle. Brush with 2 Tbsp.melted butter, each half with 1 Tbsp.
- Mix together brown sugar and cinnamon and sprinkle over dough. Roll up dough, jelly roll style. Cut each roll into 16 slices. Place slices from each roll into a greased 13 x 9. You will need two 13 x 9 pans.
- Cover and let rise until double, about 30-45 minutes.
- Bake at 350 degrees F for 20-25 minutes or until golden brown.
- While cinnamon rolls are baking, make frosting.
- In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil and cook for 2 minutes. Remove form heat and beat in powdered sugar until creamy. Frost rolls while warm.
Tips & Notes:
Nutrition Facts:
Lorri Rogers says
My grandmother used to make a similar recipe using butterscotch pudding instead of the vanilla pudding. The filling was brown sugar and coconut, then a brown sugar frosting (I think). Have you ever made any of the butterscotch rolls or have a recipe?
Leigh Anne says
I haven’t but it sounds delish!
Chelan Allen says
Hi Leigh Anne! I’m making these right now, and 6 cups flour (measured by weight and worked in the Kitchen Aid) left me with a soupy mess. I’ve seen a variation on this recipe before, and it called for eight cups. I added the extra two cups, and now I have a soft, slightly sticky dough, which is exactly what I want. I can’t wait to get these finished and try that caramel frosting!
ruthie says
I will definitely be making these! Just a weird question -on the recipe under “cuisine” it is listed chicken? ( why do I notice random things like that – and maybe there is a really good reason:))
Leigh Anne says
Thanks for catching that – just clicked on the wrong thing! I’ve got it fixed now.