Cinnamon Roll Recipe With Vanilla Pudding and Cream Cheese Frosting – Per the requests I got after my last cinnamon roll post, this is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting.
The vanilla pudding is simply added to your dough to restore extremely soft and pliable – and oh, can it ever.
Cinnamon Roll Recipe With Vanilla Pudding
(No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing during this blog already.)
I made these the other day but it confirmed my feelings: We’re crazy about these cinnamon rolls.
The dough can be so extremely tender and soft, it’ll shock you, along with the cream cheese goodness in the frosting is beyond delicious.
The filling comprises of brown sugar and cinnamon but it provides a great richness to your sometimes standard cinnamon and white sugar combo.
Oh my gosh, these unquestionably are so good. I’m glad several of you requested the recipe since it provided me a chance to get them to be and reaffirm my vow to carry on causing them to be – in addition, it offered me a great excuse to consume about 13 of them.
Update: after many, decades on my site, these will still be a favorite (and judging through the comments, I’m one of many!). In reality, some of you have even made these delectable vanilla pudding cinnamon rolls with homemade pudding as the beds base, and I’ll attest, after doing precisely the same, it’s a wise choice.
This homemade vanilla pudding is an excellent starting point if you should do that.
- 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 above)
- 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
- 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 (if using boxed pudding, it will take quite a while to double because of the cold milk – see note above).
- 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.
- 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.
- 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).
In the past, several of you (including myself!) also have positive results using homemade pudding rather than the boxed variety. If using homemade pudding, you might want around 2 1/4 cups for that recipe. It may be slightly warm but be sure that it’s not at all hot (if many experts have cooked recently). Using warm homemade pudding will make the increasing process that is definitely notoriously slow this particular recipe on account of the cold pudding (if made from a box).
You can make the increasing by preheating your oven to 170, immediately turning rid of it, letting it cool minutes and after that placing the bowl of dough in that room to elevate more quickly (just be sure that your oven isn’t too hot!).
As effortlessly yeast doughs, I never make use of flour amount called for while in the recipe as a difficult fast rule (unless a weight measure emerges and after that I extract our kitchen scale). Because humidity, temperature, altitude and a number of elements can impact the quantity of flour you may need on your own yeast doughs, Which i judge when to quit adding flour by the feel and physical appearance of the dough in preference to the quantity of flour I’ve added as opposed to recipe. This tutorial on yeast may also help identify how a perfectly floured dough should be.
Freezable Recipe: After shaping the rolls and placing them over the baking sheet, cover with lightly greased saran wrap and also a layer of tin foil. Store while in the freezer. The night before you intend to serve them sign up for the rolls and organize them in the refrigerator. Allow them to thaw while in the refrigerator. Take them out about 8-9 hours after being while in the refrigerator and but let them rise until doubled. Bake in accordance with the recipe. (If you have less time, you can actually have rolls out from the freezer and but let them arrived at room temperature over the counter – about 4 hours, then let rise until doubled).
Source : https://www.melskitchencafe.com