Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
These vanilla pudding cinnamon rolls are incredible! Fluffy and soft, the dough is a dream to work with and the frosting is perfection.
This recipe for my tried-and-true vanilla pudding cinnamon rolls is amazing!
The vanilla pudding makes the dough extremely soft and pliable. Once baked, the cinnamon rolls are so softy and fluffy!
Cinnamon Roll Dough with Pudding
This recipe has gained fame and fortune (ok, just fame) because of the secret ingredient:
Vanilla pudding.
Homemade or boxed, store bought pudding can be used.
Boxed pudding: 3.5 ounce box of instant vanilla pudding.
Homemade pudding: about 2 1/4 cups of cooked and mostly cooled vanilla pudding.
Other than the pudding, the dough is really straightforward. The dough is soft and supple and needs to rise until doubled before rolling out into cinnamon rolls.
Rolling Out Cinnamon Rolls
Pat the dough into a large rectangle and slather with butter and then an healthy sprinkle of cinnamon and brown sugar.
Roll up the dough into a log. Take care not to pull and stretch the dough while rolling or the rolls can shrink while baking.
Using a super sharp serrated knife or piece of thread or unflavored dental floss, cut the log into 1 or 1 1/2-inch pieces.
Place the cinnamon rolls on a greased baking sheet and let rise until doubled.
Bake until puffy and golden. PERFECTION.
When to Frost Cinnamon Rolls
There are two schools of thought on when to frost a cinnamon roll. Neither is wrong, so go with your heart!
- Let the rolls cool for 5-10 minutes and then frost. RESULT: ooey gooey frosting oozing into every crevice of the cinnamon rolls.
- Let the rolls cool completely before frosting. RESULT: fluffy frosting complimenting the pillowy soft cinnamon roll.
Reviews for Vanilla Pudding Cinnamon Rolls
These cinnamon rolls have been a tried-and-true favorite for more than a decade. Here are a few rave reviews from many of you who have fallen in love with them over the years:
Cooke F.: I have made these cinnamon rolls for the last 7 Christmas morning breakfasts. My family is addicted. Soooo good.
Kristina: The best cinnamon rolls I’ve ever made!
Gina: I’ve made these lots and they turn out perfect every time. They are the BEST. So decadent. Rave reviews from family, friends and coworkers. Thank you! 🙂
Kathy W.: I thought I had the best cinnamon roll recipe in North America but I was sadly mistaken. I made these this morning and they are to die for! No kidding. I just about made myself sick eating these delicious and gooey cinnamon rolls.
How to make these cinnamon rolls ahead of time
This post on making cinnamon rolls ahead of time applies perfectly to any sweet roll!
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Ingredients
Rolls:
- ½ 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)
- ½ cup (113 g) butter, melted
- 2 large eggs
- 1 teaspoon salt
- 6 to 7 cups (852 to 994 g) all-purpose flour
Filling:
- 1 cup (227 g) butter, softened to room temperature
- 2 cups (424 g) brown sugar
- 4 teaspoons cinnamon
Frosting:
- 8 ounces (227 g) cream cheese
- ½ cup (113 g) butter, softened to room temperature
- 1 teaspoon vanilla
- 3 cups (342 g) confectioner’s sugar
- 2-3 tablespoons milk
Instructions
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
- In a large bowl (or in the bowl of a stand mixer fitted with the dough hook), 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 the dough and let rise until doubled (if using boxed pudding, it may take quite a while to double because of the cold milk – see note below).
- 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.
- For the filling: in a small bowl, mix together brown sugar and cinnamon. Sprinkle over the top of the buttered dough. 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 about an inch apart. Cover and let rise until double again.
- 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).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally posted September 2008; updated August 2022 with new photos, recipe updates, etc.
Hi Mel – I desperately want to make these cinnamon rolls, but my husband won’t go near cream cheese (in any form). What would be a good alternative to the cream cheese frosting?
Tiffiny – what about a traditional powdered sugar glaze? You could use 2 tablespoons butter, let it soften and mix it with 1 cup powdered sugar and 1/2 teaspoon vanilla. Mix well and then add milk or cream and whisk it like crazy until it is smooth and the desired consistency to drizzle over the rolls.
The vanilla pudding cinnamon rolls were delish!!
I made these last weekend. They were awesome. I had to take the extra to work so I wouldn’t eat all of them.
Thanks, Shelley!
Every time I’ve made cinnamon rolls, I’ve used a recipe that calls for cake mix, but I had to try these. These were awesome! Just for others info, whenever I make cinnamon rolls, I freeze them after baking them and my husband can take one to work on crazy mornings for breakfast or whatever. These have been delicious that way so you can enjoy them for longer!
Ashlee – thanks for checking in on these cinnamon rolls! (And thanks for your tips on freezing…)
These are the softest gooey-est most delicious cinnamon rolls I’ve ever made! I make cinnamon rolls pretty often but even with bread flour, I don’t think I’ve ever made cinnamon rolls this soft and delicious!! This is my new staple cinnamon roll- Thank you!!! I’m so glad I found your blog and this recipe 🙂
Frances – I’m thrilled you loved these cinnamon rolls so much, since it sounds like you are quite the aficionado about cinnamon rolls! Thanks for letting me know.
I am finally back in the USA and had access to instant vanilla pudding, so I made these this morning! They were so yummy, truly the best and they didn’t last long around 15 neices and nephews! Thanks so much Mel!
Kensi – thanks for checking in on this recipe…so glad it worked out for you!
Oh Mel Mel Mel! Why do you do this to me!? LOL
I only make cinnamon rolls once a year, but now because of you that might all change. To make matters worse, my batch made about 20 gianormous rolls and I ate 3 of them tonight! How on earth do you stay so skinny girl?! Thanks again for a wonderful recipe!
Oh yeah I did see that someone was asking about halfing the recipe and you weren’t sure about the pudding. The pudding box I had was 5 oz, so I used my scale to measure out the 3 1/2 and made it with 2 cups cold milk (instead of the 3 cups the box said). I’m sure you could just measure out 1.75 and add 1 cup cold milk? They turned out wonderful!
Nicole – you are so funny! I’m glad the cinnamon rolls were a hit. And why on earth do you have to worry about eating three of them, you skinny, silly girl?? All that running negates the three you ate. Thanks for the tips on halving the pudding.
Great! Thank you for your response. These will be such a treat one day.
I decided to try these and freeze them for after baby arrives, but we had to bake up a few to taste them. Oh my gosh! These are simply the best. They were fun to make, too. Thank you! Thank you for making me look like such a pro!
Do you think the icing could be frozen, too? (sorry if that was asked already)
mrs.frisbie – good luck with the new arrival! I’m glad the test run on these cinnamon rolls was pleasing. As for the icing, yes, I have frozen it before. I put it in a freezer safe ziploc bag and throw it in the freezer. The texture isn’t quite the same after defrosting (it is a tad grainy) but it is still delicious and worth not having to fuss over frosting the morning of.
Just made these today and they are AMAZING! Seriously, I got rave reviews from my friends and family. Btw, they ended up making 36 rolls for me. I put 16 on each *large* cookie sheet plus some on another sheet. They were perfect…and like other reviews said, not too sweet, just tender and soft. Also, I upped my cinnamon to 1 Tbsp. instead of 4 tsp. Great job, they were delish, Mel!
Chavah – I’m so glad you liked these cinnamon rolls! Thanks for checking in to let me know.
I’ve made MANY of your recipes and I LOVE them ALL!
I had a question about this one though. I see the freezer part, but if I make the dough and then just put it in the fridge, will it still rise in there too much? If its ok to do that, how long do I take them out before cooking?
Thanks so much!
sarah – I’m glad you’ve liked so many recipes – thank you! As for the cinnamon rolls, you could put them already shaped (but not baked) into the refrigerator overnight (or throughout a day). They will probably puff up and rise a little bit in the fridge, but the cold temperature will probably slow much of the rising. If I were you, I’d take them out of the refrigerator 2-3 hours before baking to give them time to come to room temperature and double in size. Let me know if you try them!
Kinda a random question…..but where did all the pictures go? Love your recipe blog….and loved that you included pictures.
Kathya – I hope they really do flip and they should give you major props for making THEM cinnamon rolls. I’m really glad you liked this recipe. Thanks for letting me know!
Okay, I broke down and made these fantastic sounding cinnamon rolls. I have to tell you that hands down, these are the most delicious and tender treats I’ve ever baked. I LOVED this recipe and will make them again this weekend to bring down to my mom, sister and her boys. They will FLIP when they bite into one.
Thanks for sharing!!!
AJ – that is a funny coincidence with you and your sister. I’m so glad the cinnamon rolls were such a hit!
So I can’t believe my sister made these the same weekend as me. We didn’t even talk about it. So funny. She introduced me to your site, so I guess that helps.
I made the cinnamon rolls for a big family dinner and had everyone LOVED them. We had tons left over, so I got to eat them more for the couple of days that they lasted. So good. Soooooo good.
Shannon – hey, great minds think alike, right? You and your sister must be brilliant. 🙂 I’m so glad you liked these cinnamon rolls – thanks for taking the time to let me know!
Jessi – what a nice wife you are! I’m glad these were a hit for Valentine’s and that they ended up rising ok for you.
How crazy is that? My sister commented two prior to me (AJ)- we must be on the same wavelength. I made these this past weekend and they were so good. I ate one and started piling them on plates to give away so I wouldn’t eat them all! Thanks for a yummy and easy recipe- the pudding is such a good and simple secret ingredient!
Thank you thank you! These were great, and my hubby was so suprised this morning when our normal Sunday canister cinnamon rolls were different. 🙂 Perfect way to start Valentines!
I did the overnight fridge way, and I just had a little trouble getting them to rise in the morning, but once I got them up, delish!
Thanks for a great recipe, even this beginner in the kitchen nailed it. 🙂
Ooh, I am at a major craving point in my pregnancy and have been wanting some baked roll deliciousness all the time lately. Reading this recipe and all the comments is totally making me want these even more. I am so making these tomorrow. And I’ll probably eat half the pan.
Pat – glad you found these rolls forgiving and that they worked out for you. I’m especially glad your husband boys loved them. Thanks!
Rachel – I bet bread flour made them even more delicious! Thanks for your comment…I am very, very glad you liked them so much.
This was the all-time best homemade cinnamon roll recipe I have ever tried! No lie, thank you so much for sharing this amazing recipe! You rock! P.S. I used bread flour and they turned out super light and fluffy and full of fantasticness!!!
The rolls are amazing and the recipe is very “forgiving” (I added too much butter to the dough). They raised and baked nicely and were pleasantly flakey. Hubby and boys loved them. Thanks so much for the recipe, Melanie.
This recipe is a keeper!!
I just made these and blogged about them on my new little craft/cooking blog. They are SO DELICIOUS! You’ve got amazing talent!
http://tocraftortocook.blogspot.com/2010/01/cinnamon-rolls-recipe-with-review.html
***I copied the recipe into my post and made sure to note where it came from (with links) multiple times. I wasn’t sure if this was “PC” in the blog cooking world since I’m new to it all. If it’s not just let me know and I will only link to it and not put actual recipe in. Thanks again! :)***
The Speckled Hen – thanks for checking in to let me know that you liked these! Glad they got rave reviews.
Thank you for sharing this recipe -these are soooo good. I made them for my BF and he hasn’t stopped raving about them.
Hi Glenda – how did the rolls turn out for you? As for kneading, you want to knead until the dough is really smooth and elastic – probably about five minutes in an electric mixer and seven to nine minutes by hand. Good luck!
Melanie, My mom made THE best cinnamon rolls and I decided to keep the tradition going. She used pudding for years. This recipe is pretty much like hers, but a little easier to follow! Right now the dough is rising, but I wonder if I kneaded the dough enough…Can you tell me how much kneading is necessary? I am a novice!
Glenda
Danielle – better than a bakery? You go, girl! That’s high praise from your husband and I hope you took all the credit. Thanks for letting me know!
I made these this morning, and they were so delicious. My husband claimed he didn’t want one because he’s “trying to be healthy.” But when they were finished he couldn’t help himself and declared them better than any bakery. My 13-year-old summed it up best when she said,”Freakin’ amazing!” Thanks once again. I had to give some to my primary class or we probably would have eaten them all.
Abby – your comment was so fun to read. I’m glad you have faith in my recipes…I hope it stays that way (but you still have to let me know if you ever have a bad result!). I’m so glad these cinnamon rolls were a hit…and the steak, too! Thanks for taking the time to let me know.
I was pretty nervous about making these because none of the cinnamon rolls I’ve ever made before have turned out decently. Total garbage usually. But I thought to myself “Melanie never lets you down with a recipe..give it a chance” so I did and I’m SO glad that I did! Total YUM! I had a friend over for dinner (your succulent steak..oh my gosh! YUM again!) and she and my husband both agreed that, yes, these are the best cinnamon rolls ever. They’re not overly sweet..total perfection. Thanks for another stellar recipe (or two of them, really)..total keeper! 🙂
These rolls were amazing!!! I’ve never had rolls this light! However, I did have to add more flour. They were just not ‘workable’ but it didn’t hurt the texture in the least. They were a huge hit with my family!! They had 2 each, (some had more!).
Thanks for sharing the recipe.
I’m t_patn52’s daughter. I requested these rolls this morning and am I glad I did! Wowzers. These things are amazing!!!
t_patn52 – so very glad you liked these. Adding more flour is not unusual depending on how the flour is measured but I’m glad overall they worked out.
Julie – thanks for weighing in with your vote – I’m glad you loved these rolls, too!
Hello! I wanted to take a sec to thank you for this great recipe. I made them for the first time last New Year’s and they were such a hit I’m making them again right now to usher in 2010! 🙂 I smell a new tradition in our midst, a delicious one at that.
Melissa – thanks so much for your comment. It means a lot to me when someone takes the time to leave me a comment. I’m glad these have become a new tradition! I hope they were just as much a hit last night as they were last year!
I just made these today… yum! Thanks for the recipe! Our neighbors heard I was making them and ran right over! Enjoyed by all, thanks!
The Three Amigos – so glad you liked these! Your neighbors are awfully lucky to be living next to you…
I’ve never made cinnamon rolls before, and I tired these a couple months ago. Well, they were awful. My yeast didn’t rise at all. AFter reading yoru tutorial on yeast, I decided to try again. Success!! These were so yummy! Thanks for all the wonderful recipes and tips along the way.
Hey Nanci – what a relief and a pleasure to read your comment and realize that yeast tutorial helped someone out! I’m glad that these rolls turned out better the second time!
Melanie,
I don’t know if mine were successful either. I probably started too late last night and I didn’t roll them out to the size you mention. I let them rise to double after making them into rolls and then I refrigerated overnight. I took them out and let them sit for a couple of hours this morning but my husband said they were still “doughy” tasting after I baked them. I may try the instant yeast you mention in your tutorial and see if that makes a difference. I’ll try, try again!
Hey Melody – could it be that they need to be baked longer to get rid of the doughy taste? Just a thought. I’m sorry they didn’t work out well for you.
oh, these are lovely little morsels. Okay so there is nothing little about them, but they are divine! I made them today and have shared, and everyone has said good things. Thanks for sharing!
Joey
JM – glad these rolls have been a hit with all you have shared with. Thanks for checking in to let me know!
Kris and Amy Morris – just to let you know…anyone who loves these cinnamon rolls is automatically updated to BFF status so I guess you are kind of stuck with me as your cinnamon soul mate. I’m so glad you liked them…thanks for letting me know!
These are AMAZING! The pudding makes these so wonderful! And the frosting… holy cow! I could have eaten the entire bowl! Thanks for this awesome recipe!
Dani and Jake – I’ve never halved the recipe because it’s a little tricky trying to halve the pudding part of it, but I’m sure you could make it work if you take care to get exactly 1/2 of the pudding mix out of the packet. One tip, in case you don’t want to mess with that, is that these freeze exceptionally well. You can freeze them after shaping them into cinnamon rolls – don’t let them rise on the pan, instead cover them with foil (a double layer) and then freeze. Take them out of the freezer about 6 hours before you want to bake them. Good luck!
Okay so I just found these and I can’t wait to try them! I am going to be making them for my family’s christmas party but I want to make them before just to make sure I know how to do it. Is it possible to 1/2 the recipe and still turn out okay?