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Monday, August 16, 2010

Pudding Added Cinnamon Rolls





If you like your cinnamon rolls soft, and sweet - look no further.  Unlike “pudding in the mix” versions of other baked goods -the pudding is prepared beforehand and added to the dough.  Doing so really pumps up the vanilla flavor.  Cream cheese frosting, though totally unnecessary, puts these over-the-top.


This recipe appears on so many websites, I couldn’t find it's original source - but I couldn’t wait to try it.  I love sweet rolls that stay tender, even a few days later.  This one (if it actually lasts that long) retains it’s original texture and doesn’t turn tough after cooling once out of the oven.

Next time I’ll use a lighter powdered sugar glaze and drizzle it over the warm rolls.  The rolls are so very rich, the cream cheese frosting (in my opinion) makes them overly heavy.

I streamlined the mixing directions somewhat to make things fast & easy.  The dough will be extra soft, which makes it a bit tricky to roll out.  Remember to use enough flour on the work surface to keep the stickiness to a minimum.  


If you don’t like too excessive sugar, you may want to reduce the filling by 1/3.  As you can see in the photos, the dough is swimming in filling - which was delicious - but a little too much.

My taste-testers went crazy over this recipe.  When they were finished, they had removed half the frosting - and also some of the extra filling.  Needless to say, have lots of milk on hand to make the experience complete.  

And - to the cook who created this recipe - thank you!

For the adapted recipe for this decadent sweet roll - go to:



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