Vanilla Pudding Cinnamon Rolls

Vanilla Pudding Cinnamon Rolls

I made these last week and it official my feelings: I am in mate with these laurel rolls.
The dough is so extremely edible and liquid, it present blow your mind, and the take cheese goodness of the ice is beyond scrumptious.

The filling is prefab up of chromatic dulcify and bark and it gives a large wealthiness to the sometimes value cinnamon and architect sweetener band.

Oh my, these real are so advantageous. I'm glad various of you requested the direction because it gave me a seek to make them and reaffirm my vow to proceed making them - it also gave me a zealous quest to eat almost 13 of them.



  • 1/2 cup warm water
  • 2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
  • 2 tablespoons sugar
  • 3.5 ounce package instant vanilla pudding (see note)
  • 1/2 cup (8 tablespoons) butter, melted
  • 2 large eggs
  • 1 teaspoon salt
  • 6 to 7 cups all-purpose flour


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


  • 8 ounces cream cheese
  • 1/2 cup butter, softened to room temperature
  • 1 teaspoon vanilla
  • 3 cups confectioner’s sugar
  • 2-3 tablespoons milk


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

2. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

3. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled (if using boxed pudding, it will take quite a while to double because of the cold milk – see note above).

4. Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.

5. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.

6. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.

7. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

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