Vanilla Pudding Cinnamon Rolls

Per the requests I got after my last cinnamon roll post, here is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting. The vanilla pudding is simply added to the dough to make it extremely soft and pliable – and oh, does it ever. (No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing on this blog already.) I made these last week and it confirmed my feelings: I am in love with these cinnamon rolls. The dough is so extremely tender and soft, it will blow your mind, and the cream cheese goodness of the frosting is beyond delicious. The filling is made up of brown sugar and cinnamon and it gives a great richness to the standard cinnamon and white sugar combo. Oh my, these really are so good. I’m glad several of you requested the recipe because it gave me a chance to make them and reaffirm my vow to continue making them – it also gave me a great excuse to eat about 13 of them.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Still mix it with the water and sugar but you don’t need to wait for it to proof – just continue with the recipe, adding in the yeast/water mixture where indicated. Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.


  • ½ cup warm water
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 3 ½ ounce package instant vanilla pudding
  • ½ cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 6+ cups flour
  • Filling:
  • 1 cup butter, softened to room temperature
  • 2 cups brown sugar
  • 4 teaspoons cinnamon
  • Frosting:
  • 8 ounces cream cheese
  • ½ 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. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. 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. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. 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. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
  2. 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). Makes about 24 very large rolls.


Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).

294 Responses to Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

  1. Anonymous says:

    These were so good!

  2. Melanie says:

    megan – when I freeze these, I form them into cinnamon rolls, place them on the prepared baking sheet and once the baking sheet is filled with cinnamon rolls, I cover with a layer of saran wrap and then a layer of foil and place them in the freezer (don’t let them rise!). When I want to bake them, I take them out of the freezer the night before and let them thaw and rise all night (about 8-9 hours). I bake them in the morning just like the recipe says. Let me know if you try it!

  3. megan says:

    I can’t wait to make these. I have a question about freezing before baking though…can you tell me how you would do that? and then what you would do when you take them out of the freezer? I really want to make them, but maybe only bake 1/2 of them and freeze the other 1/2. thanks!

  4. Anonymous says:

    I will do! Absolutley feel free to use “scrolls”- I love that you love it!!! I took some in to work today and a collegue asked for the recipe so I directed her to your blog! Christie

  5. Melanie says:

    Christie – let me know how you like the shrimp enchiladas and Italian beef! And I hope it’s ok if I adopt your use of the word scrolls. I love it.

  6. Anonymous says:

    Yes Melanie, not sure why but we all call them scrolls over here! Thanks for the tip about freezing before baking, I will definatley do that. I like the idea of fresh warm scrolls anytime I like! Thanks for a delicious recipe and I am looking forward to making the shrimp enchiladas & the slow cooker italian beef next. YUM!! Christie

  7. Melanie says:

    Christie – I love how you call the cinnamon rolls “scrolls.” Is that your own thing or is that what they are called in Australia? Sorry for being ignorant but I love it. These rolls can definitely be frozen. They work great frozen before baking but you can also freeze them after baking but I wouldn’t freeze them with the frosting. I’m glad you liked them!

  8. Anonymous says:

    WOW!! I came across your blog whilst I was searching for a prawn(shrimp) enchilda recipe. I just made these scrolls and they are delicious, well worth the effort!! My scrolls are HUGE and the recipe made so many too! Could I freeze some, without the frosting I presume? I will make the enchilda recipe next! Thanks again from Christie in Australia

  9. Melanie says:

    Shante – I can’t believe your husband hates caramel rolls. Crazy! I’m glad these turned out for you and that you both liked them.

  10. Shanté says:

    I made these cinnamon rolls last week and they were AMAZING! My husband was very skeptical because he hates my caramel rolls and said that he wouldn’t eat any of them. Well I proved him wrong. Needless to say we both ate way too many of them. Thanks for a great recipe!

  11. Melanie says:

    Tara – thanks for letting me know you loved these and also giving me your changes on butter amounts. So I guess with those changes, these could definitely be considered health food, right??

  12. Tara says:

    I made these yesterday and all I can say is YUM! But I only used 1/2 the butter for the filling and only about 2 TBS in the frosting and I think they turned out perfect. This will for sure be a family favorite!

  13. Melanie says:

    Hey missmallory – ok, I’m double crossing my fingers you like these cinnamon rolls, mostly because I haven’t met a cinnamon roll that compares! Let me know.

  14. missmallory says:

    I made orangette’s cinnamon rolls a few weeks ago. They were okay, not out of this world, which set me on the path to finding the best cinnamon roll recipe I could. These are on my list for this week. They look incredible!! I’ve never considered putting something like pudding in my dough, although, a friend of mine makes scones with vanilla pudding and they are divine. Thanks for sharing, when I get to the recipe I’ll let you know how they turn out! Thanks again!

  15. Melanie says:

    Anonymous – technically, yes, the frosted rolls should probably be put in the fridge because of the cream cheese in the icing but I’ve been known to leave them out overnight with no problems. I’m glad you like this recipe, thanks for letting me know!

  16. Anonymous says:

    i have a ? do i need to put the cinnamon rolls in the fridge because of the icing? by the way, these are superb. i think i like them better than mt grandmas recipe. thank you for posting the recipe.

  17. Melanie says:

    Anonymous – hmmm…this is a pretty standard cream cheese frosting recipe so I’m not sure why it would be tasting just like butter. If you want a stronger cream cheese flavor, try adding more cream cheese and powdered sugar. Sorry it didn’t work out for you!

  18. Anonymous says:

    I made the frosting and tasted it and it doesn’t taste right. It tastes just like butter. Why and what can I do to change the flavor?

  19. Anonymous says:

    I want to make these for when my mom visits this week…but I’m wondering about the instant pudding. I have two boxes of the jello instant kind, and the small box is 1oz, the big box is 1.5oz. Should I really use enough to make 3.5oz?? Thanks for the help!

  20. Anonymous says:

    hey there – i was the one w/the pudding question…turned out we had accidentally bought the sugar-free kind. i got the regular pudding today and am just finishing up my batch of rolls now – maybe we don’t have to make dinner afterall!!

  21. Anonymous says:

    Thanks for clarifying on my water question. I really should have read first the directions before just jumping to that conclusion. I should never question your cooking b/c all your recipes come out great!! Thanks!!

  22. Anonymous says:

    I’ve been thinking about making these for awhile and I finally did last night. They were great! I refrigerated them overnight b/f the final rising. It took about 1 hour this morning in a warm place to double in size prior to baking them. I also used 2 13×9 inch baking pans, not cookie sheets and they worked great. The recipe turned out fabulously and I’m sure it will become my go-to cinnamon roll recipe. Thanks!

  23. Geri says:

    Thank you, Melanie. I was trying to calculate what time to get up to have these rolls ready for my family in the morning. I am SO excited for the weekend — fresh cinnamon rolls for breakfast!

  24. Psychgrad says:

    I just made these tonight. They’re really good. Quite guilt inducing. But very good! I’m going to pawn them off on my colleagues tomorrow because keeping them in my house would be trouble. I’m going to post about them later this week. Thanks to you and Aunt Marilyn for the delicious recipe.

  25. Tricia says:

    Just made my first batch. Yum. Yum. Yum.

  26. Anonymous says:

    I loved this recipe!!!! It was so easy and SO delicious!! Thank so much.

  27. Anonymous says:

    Okay, so I am not sure if I should thank you or be very upset. These are hands down the best cinnamon rolls I have ever tasted (sorry Grandma!!). I can’t believe they turned out so great on my first try!! You are very right about the pudding, it makes a huge difference! Now, about the upset part. I think I have gained 6 pounds today. However, it is obviously not your fault that I have no self control and cannot stop eating them!! Thank you SO much for the recipe. I stumbled on to you blog and now I am afraid I am hooked!!

  28. Geri says:

    I am so excited to try this recipe! Could you please tell us the approximate wait time for the dough, and later the rolls, to double in size? Thank you!

  29. Anonymous says:

    Hi, I often look to your blog for awesome recipes. I want to make these cinnamon rolls tomorrow. We have a friend I was going to make some goodies for tomorrow and these are the winner. However, I was trying to figure out if 1/2C. of water is all the recipes really calls for or if that is a typo. I can’t imagine with 6 cups of flour is all you need is a 1/2C. of water. If you could post and let me know that would be fabulous.Thanks!!

  30. stephanie says:

    i had a pregnancy craving for cinnamon rolls and tried these. they made so many i took some to playgroup and got lots of compliments and requests for the recipe, i’ll be sending them here. they were yummy! next to my mom’s it’s my 2nd favorite recipe. thanks!

  31. Melanie says:

    Darrin and Britta – I’ve thought several times I wanted to try the night-before method and put the rolls in the fridge, but I have never actually tried it. I think it will work just fine but if you put them in the fridge right after you shape them into rolls, I would take them out of the fridge the next morning in time to come to room temperature and rise like normal. They’ll probably still rise a bit in the fridge overnight so maybe taking them out an hour before baking would work? Sorry I don’t have an official answer but that would be my recommendation. Be sure to let me know what you do so I can use your expertise!

  32. Melanie says:

    Anonymous – all I can say is we must be kindred spirits since I don’t have self-control when it comes to eating, either! I’m so glad you liked these rolls.

  33. Tiffanyrose says:

    I have been wating for this recipe ever since you posted about it a while ago. THANK YOU!

  34. Melanie says:

    Nikki – thanks for checking back in to let me know how these turned out. I chuckled when I read your comment because my husband told me the EXACT same thing. Great minds think alike, eh? Glad they turned out for you!

  35. Liz says:

    I just made these today and they were fantastic! My husbands adjective for them- AMAZING! Your recipes never disappoint! Thanks

  36. Katie says:

    Oh my goodness, these look so good I think I may faint!

  37. Melanie says:

    Melody – I’m so bummed these didn’t work out for you! I can imagine they would have been very runny with the larger box of pudding.

    I don’t know about the premade pudding – it’s worth a try but I’ve never attempted it myself.

  38. Melanie says:

    Hi Suzanne – I’m glad the icing recipe helped out a bit! I’ve heard that adding pudding mix to several things (cake mixes, cookies, etc.) make them even more delicious – it sounds like you’ve tried that out with cookies already!

  39. The Pedigo Family says:

    okay i was just about to make these… and 2 tablespoons of yeast really? I mean I have no room to question… but that just seems like so much. can you confirm that for me?Thanks!!!Eagerly wait to bake!!Monica

  40. Deborah says:

    Seriously – can I just hire you to come and cook for me until I find the energy to do it myself again? These sound soooo good!

  41. Melody says:

    I totally wrecked the first try! I didn’t read the amount of pudding needed so I put the large box in! Way too runny!!! Do you think pre-made pudding would work (i.e. Swiss Miss)?

  42. Julianne says:

    OK, Ryan just said said he wanted to make cinnamon rolls this weekend. We’ve never done it and this looks like a really tasty recipe. I hope I can wait, I’m licking the screen.

  43. Rachelle @ "Mommy? I'm Hungry!" says:

    Mmm, wow. I wrote in my blog the other week, that I am on a cinnamon roll quest. I have found one I like but now I think I have to try this recipe up against it. :) I’ve added vanilla pudding mix to cookie dough, and those are awesome, I can only imagine how these turn out! I will have to find out, soon!

  44. Melanie says:

    Natalie – thanks for your comment, it was so nice! I’m very glad you liked these cinnamon rolls. They are a huge hit at my house, too. Thanks for checking in!

  45. MikeNat&Co says:

    I came across your blog and can I just say I am In love with your baking and cooking! I have made these yummy rolls twice in a week. Once for my husbands sales meeting last Friday and then again last night for my Bro In Law and his family. I just ate one and said to my husband ” I can’t believe I made these!” They are heaven on a plate. Thanks so much i am sure I will be making these for years to come. Keep the recipies coming :) Natalie

  46. Melanie says:

    Psychgrad – thanks for letting me know you made and enjoyed these. I agree on the guilt-inducing thing. Sorry about that. Looking forward to seeing your post about them!

  47. PheMom says:

    I am a complete cinnamon roll glutton. This version sounds really, really good to me so, as with everything else you make, I’m sure I’ll have to make it very soon! How are you doing?

  48. Psychgrad says:

    I keep wanting to make cinnamon, but haven’t as of yet. These look delicious. I’ll have to star these for a particularly sinful moment.

  49. Melanie says:

    fmandds – I laughed when you wrote that you told your coworker no for thirds. Too funny. I’m glad you liked these – I can eat the cream cheese frosting by the spoonful, too.

  50. Melanie says:

    Anonymous – I’m wondering if you have the right kind of pudding. I just pulled a box out of my pantry to check the size. It is a small box of instant pudding mix and it is 3.4 oz (96 grams). The instructions say to add 2 cups milk to the dry pudding mix. Look on your boxes of pudding and use whichever box calls for only 2 cups milk. I’m not sure why the measurements are different on the pudding boxes – it is hard to know if we are talking about the same product so let me know if you still have questions!

  51. Melanie says:

    PS – so glad you liked these cinnamon rolls. I don’t have a bread maker either so I’m always looking for bread recipes that don’t require one. Anyway, thanks for checking in and letting me know you made these and enjoyed them!

  52. Cassidy says:

    you should try out for the next food network star…you are so good at describing the food in a way that makes me hungry!

  53. Hillary, Jonathan and Lincoln says:

    Hi! I have been planning on making these for several days and I was just wondering a few things. So by prepare the pudding you mean I need to cook it and let it set for 1/2 hour-1 hour? Or do I just add the milk to the pudding mix and not cook it at all? Thanks!

  54. Tasty Trends says:

    i love anything with cinnamon and vanilla! yum!

  55. Melanie says:

    Kia – wow! With as many times as you will have made these, you should be the expert! You can answer any questions anybody else has. :) I’m so glad you (and your mother-in-law) liked them!

  56. Vanessa Shannon says:

    Cant wait to try these! The cinnamon roll is my all time favorite sinful thing to eat. I believe I have an addiction…. hey btw, did you get my email last week?

  57. Melanie says:

    Stephanie – I’m all about helping with pregnancy cravings. I know how they go. :) I’m glad that this hit the spot and were a hit at playgroup. Thanks for letting me know!

  58. Melanie says:

    jt – so glad you liked these. Thanks for letting me know!

  59. grace says:

    i think i’m in love with all cinnamon rolls, but if there are everything you say they are, i may stop all those other affairs. :)

  60. Darrin and Britta says:

    I am making these rolls for work on Monday. Do you think it’s possible to make the dough on Sunday night and put the rolls in the fridge overnight? If so, would I have to change the rising times at all, or can they just go from fridge to oven? Thanks so much – I can’t wait to have these!

  61. jt says:

    made these today, so yum. linking your recipe on my blog! thanks.

  62. Melanie says:

    Anonymous – glad you liked this recipe…thanks for letting me know!

  63. Melanie says:

    Anonymous – yes, the 1/2 cup water is correct, but that is because you actually mix the vanilla pudding according to the package directions before mixing it with the other dough ingredients, so you have the additional liquid of the milk in the pudding adding to the dough and helping absorb the 6 cups flour. Does that make sense? I guess, officially, the milk called for on the pudding package should be added into the ingredient list of the recipe. I can’t remember how much exactly it calls for on the pudding package, but it should be about 2 cups of milk. Let me know if you have any other questions. I hope they turn out for you!

  64. Melanie Anne says:

    Thanks for posting these! The addition of pudding is so intriging. I am excited to try them out! YUM!

  65. Kia says:

    I’ve been meaning to comment about these cinnamon rolls for awhile now, but your email about the cookbook giveaway gave me the “final push” I needed :). These are, without a doubt, the best cinnamon rolls I have ever had! I came across your blog when I did a search for cream cheese frosting and I am oh so very glad I did. The recipe made a little more than my husband and I could eat on our own, so we brought a few over to my in-laws’ house. My mother in-law absolutely loves them. I made them again for her birthday in February, and I’m planning on making them for Mother’s Day. Thank you, thank you, thank you for this wonderful recipe!!

  66. Melanie says:

    Geri – great question. I’ve never timed it exactly…but my kitchen is usually right around 70 to 72 degrees and the first rise (in the bowl) takes about an hour and 15 minutes and the rise for the rolls in the pan is right around 45 minutes to an hour. A lot of that will depend on the temperature of your kitchen (and how big you like your rolls to rise) but there is quite a bit of yeast in the recipe, so the rising time should be fairly “quick” as far as yeast doughs go. Let me know if you have any other questions!

  67. Melanie says:

    Anonymous – I’m so glad you liked these! Great tip for letting them do the final rise in the fridge overnight. I’m definitely going to have to store that tip away for the future. Thanks!

  68. Suzanne says:

    I found your blog while searching for an icing recipe for some cinnamon rolls I made tonight. The rolls were almost done baking, when my husband asked where the icing was. :) I’ve added sugar free pudding (just the dry mix) to chocolate chip cookies and that was good. Thank you for the icing recipe it helped make a Thursday night special. – Suzanne

  69. nikki says:

    Oh how I love your blog! These are in the oven now, I can’t wait to try them along with the hot hoagies for dinner, looks so good! I didn’t roll my dough out big enough, it only made 16 but I cut the butter down and the sugar so we’ll see how they turn out! Thanks for all your wonderful recipes and aunt Marilyn’s too, (BTW I have an Aunt Marialyn too! :))

  70. fmandds says:

    Wow! You were not kidding when you said 24 very large rolls. I made these for a meeting at my work and one girl went for seconds and tried for thirds, but I told her no. Another girl texted me and said “that cinnamon roll was AMAZING!!” The cream cheese frosting is the best I’ve made. I was just eating it off a spoon at one point.

  71. Jenny says:

    Oh man, your rolls look terrific. I’m going to have to make cinnamon rolls soon!

  72. Melanie says:

    Darrin and Britta – hey, thanks for checking back in and letting me know these turned out for you. Just knowing you made a batch makes me start craving them again!

  73. Melanie says:

    Anonymous – thanks for checking back in. I’m glad to know the reason for the confusion. Anyway, I hope you liked the cinnamon rolls!

  74. MyCozyCreations says:

    These look sooo yummy!! I’ll have to make them soon! You have so many yummy looking recipes with things that I usually have on hand! I love that!Come on over to my blog and enter my giveaway! htpp://

  75. Melanie says:

    Tricia – three yums is a good thing! Thanks for letting me know you liked your first batch of these beauties.

  76. Melanie says:

    Hillary – I probably need to be more specific in the recipe but when buying a vanilla pudding mix, don’t buy the cook and serve, buy the non-cook vanilla pudding (the one where you just add cold milk to the mix). All you will need to do then is add the milk to the pudding mix, stir together, and add to the rest of the ingredients. Let me know if you have other questions!

  77. RecipeGirl says:

    I must leave this blog post immediately or I shall have to abandon my diet for these wonderful looking cinnamon rolls. I’m bookmarking this one to make for holidays this year!!

  78. Darrin and Britta says:

    I finally got around to making these tonight – they are so fluffy and delicious! Definitely a keeper. Thanks so much for another winning recipe!

  79. sassy2 says:

    My thighs, my thighs! Oh wait, that’s My eyes, my eyes! Either one and that roll looks sinful!!

  80. Emily says:

    Oooo I love that you put pudding in it! I bet these are the best! Anything covered in cream cheese icing is a definite winner!

  81. PS says:

    Thanks! I had a similar recipe but it wanted the dough made in a bread machine which I don’t have. These turned out amazing and my kids had so much fun helping! Thanks- I can’t wait to try some of your other recipes!!

  82. Rachelle @ "Mommy? I'm Hungry!" says:

    Thanks for posting these Melanie, we really liked these. I think I may have found THE one recipe! You can read about them on my blog :)

  83. Melanie says:

    Elizabeth – I love it when people check back in and let me know they have made and loved a recipe, so thanks for letting me know! Your comment made my day.

  84. Patsyk says:

    OMG! I am drooling over my keyboard right now! Yum!

  85. Proud Italian Cook says:

    OMG! I’m in love with these too! I can almost smell them baking in the oven. Note to self…. Must make these!

  86. Leslie says:

    NICE!! I have a weakness for cinnamon rolls!!!

  87. Melanie says:

    Monica – yes, the 2 tablespoons of yeast is correct. I promise it doesn’t make them too “yeasty” but it does help them rise quickly. Let me know if you have any other questions!

  88. The Pedigo Family says:

    wow, thanks for the quick response!!! I’m making them NOW. I’ll be sure to post some pictures on my blog when it’s all done!http://www.thepedigofamily.blogspot.comMonica

  89. Melanie says:

    Monica – did you melt the butter before spreading it on the dough? If so, that may have made the filling extra runny. I only ever use softened butter to spread on the dough before adding the cinnamon and sugar – it helps keep everything together before baking. I’ll check out your blog for pictures!

  90. The Pedigo Family says:

    Okay… They are baking as I speak (type).They look good, but I think my beginner level in baking may have “messed” up the cinnamon rolls. I’ve posted pics at my blog… Just waiting for the final picture!I don’t know what I did wrong but they were VERY runny when I put the filling in. I think I would use less butter next time.Thanks!Monica

  91. nikki says:

    Turned out wonderful! My husband said “you’ve found your recipe, don’t try any others now!” :) Thanks again!

  92. Celia Marie (W.) B. says:

    These really were heavenly. Best cinnamon roll I’ve made yet and I’ve tried lots of recipes.

  93. Celia Marie (W.) B. says:

    These really were heavenly. Best cinnamon roll I’ve made yet and I’ve tried lots of recipes.

  94. Celia Marie (W.) B. says:

    These really were heavenly. Best cinnamon roll I’ve made yet and I’ve tried lots of recipes.

  95. Celia Marie (W.) B. says:

    These really were heavenly. Best cinnamon roll I’ve made yet and I’ve tried lots of recipes.

  96. Melanie says:

    Celia Marie (W.) B. – thank you for your comment! I’m glad these cinnamon rolls delivered great results for you.

  97. Anonymous says:

    I stumbled upon your blog while looking for a cinnamon roll recipe. I made these tonight and the whole family loved them! I am looking forward to trying more of your recipes!

  98. Melanie says:

    Anonymous – thanks for commenting! I’m glad these cinnamon rolls were a hit. Thanks so much for letting me know.

  99. melanee says:

    I needed a dessert for FHE tonight so I decided to give these a try. I pulled them out of the oven while my group was here- I had complete confidence that they were going to be amazing and they were! Your recipes are no-fail and I love it. Thank you for sharing!

  100. Melanie says:

    Hey Mel – I am so impressed with your baking skills. I was definitely not making homemade cinnamon rolls in college, so you go, girl! I’m glad you loved these (thank A. Marilyn!).

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