Wednesday, December 26, 2012

Vanilla Pudding Cinnamon Rolls

I've mentioned these cinnamon rolls once before on this blog, but they are so delicious that they deserve their own post. This year was the first Christmas morning that I woke up in my own apartment, with only my husband by my side. I knew I needed something to help make it special and cinnamon rolls would do the trick. The vanilla pudding in these rolls help keep them soft and scrumptious, just the way a proper cinnamon roll should be.

TIP: To enjoy a stress-free morning, make these up to 2 days ahead. Simply keep the rolled dough covered in the baking pan in the fridge until ready to bake. In the morning, all you'll need to do is pre-heat the oven and pop them in.

Vanilla Pudding Cinnamon Rolls
Yield: About 24 cinnamon rolls
Prep Time: 45 minutes
Rising Time: About 2 hours
Cooking Time: 15 minutes
Total Time: 3 hours


{for the dough}

1/2 cup warm water
2 Tablespoons active-dry yeast
2 Tablespoons sugar
3.5 oz. package instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner's sugar
2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour. 
**For a healthier option, use neufchatel cheese.


In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. 

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. 

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.) 

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting. 


Aida said...

Hi Catherine! Thanks a lot for your feedback! Glad to have joined your great blog as well! Wish You the best and a very successful and Happy 2013!
A hug

dimitri said...

This looks so delicious! I want to try it. Nice photos.
I'm following you too.
Merry Christmas and Happy 2013!

Viv said...

Looks delicious!

Anonymous said...

Holy yum!

Inka said...

it looks delicious! ; )

Stamp in My Passport said...

these look heavenly!

Jillian said...

Whoa, these look good. That gooey frosting looks like the best thing ever.

Liz Brown said...

Yikes, my mouth literally started watering at those pictures. They look so tasty!

SH said...

This is awesome! These look delicious.