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Vanilla Pudding Cinnamon Rolls are soft and delicious but the frosting is the crowning glory!
These cinnamon rolls are so soft because of the pudding mix. And the brown sugar frosting is like caramel sauce. I am a huge cinnamon roll fan but I have to admit that my favorite part of the cinnamon roll is the 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!!
Ingredients Needed
- All Purpose Flour
- Active Dry Yeast
- Instant Vanilla Pudding
- Sugar, granulated, brown and powdered sugar
- Heavy Whipping Cream
- Milk
- Butter
- Eggs
- Cinnamon
- Salt
How To Make Vanilla Pudding Cinnamon Rolls
- Combine milk and pudding in a mixer and beat for 2 minutes. Let stand for 2 minutes or until it thickens slightly.
- Dissolve yeast in warm water. Let sit for 5 minutes to allow yeast to proof.
- 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 dough 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.
- Combine the brown sugar, cream and butter In a large saucepan. Bring to a boil and cook for 2 minutes.
- Remove form heat and beat in powdered sugar until creamy.
- Frost rolls while warm.
Check out more of my other favorite cinnamon roll recipes:
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Vanilla Pudding Cinnamon Rolls
Vanilla Pudding Cinnamon Rolls are soft and delicious but the frosting is the crowning glory on these!!
Prep:30 minutes
Cook:20 minutes
Resting time:1 hour 15 minutes
Total:50 minutes
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:
Recipe from Taste of Home
Nutrition Facts:
Calories: 222kcal (11%) Carbohydrates: 37g (12%) Protein: 4g (8%) Fat: 7g (11%) Saturated Fat: 4g (25%) Cholesterol: 28mg (9%) Sodium: 125mg (5%) Potassium: 65mg (2%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 227IU (5%) Calcium: 33mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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.