These vanilla pudding cinnamon rolls make the best treat ever!  i don’t know about you but we have been on Spring Break this week so I thought it might be nice to have just a little extra special treat.  These cinnamon rolls made up pretty fast and they were a huge hit.  They were all gone by the next day.  I usually make one pan with raisins and one without.  This time I got into such a big hurry that I forgot to put raisins in either pan.  Sorry honey!  My husband loves raisins and as far as the kids go, I think that there is only one that will not eat them.  That is another good reason to put them in at least one pan, that way I know that I will get to have one.  The son that is the biggest eater, is the one that won’t eat raisins.

I made one pan with the caramel on the bottom and one without.  The pan with the caramel on the bottom was gone first.  My cute daughter-in-law said, “those were yummy, especially the caramel on the bottom”.  Once you try this little trick, you will never go back.


Vanilla Pudding Cinnamon Rolls

I like to cover the cinnamon rolls with plastic wrap that has been sprayed with cooking spray.  That way the plastic doesn’t stick to the dough.  Place it over them ever so lightly.  This is the pan that didn’t have the caramel on the bottom.  If you like your rolls to touch, you will want to use a 9″ x 13 ” pan.


This is the final result.  I wish I could share one with everyone that sees these amazing cinnamon rolls.  I hope that you will try them and enjoy them as much as we do and did.


Vanilla Pudding Cinnamon Rolls
Recipe Type: Bread
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 24
  • 1/2 cup warm water
  • 2 Tbsp rapid rise yeast
  • 2 Tbsp sugar
  • 3 1/2 ounce package of instant vanilla pudding
  • 1/2 cup butter, melted (slightly cooled)
  • 2 eggs
  • 1 tsp salt
  • 6 cups all purpose flour (more if too sticky)
  • Filling
  • 1/2 cup butter, softened
  • 1 1/2 cups brown sugar
  • 4 tsp cinnamon
  • Caramel for the bottom
  • 1/2 cup vanilla ice cream
  • 1/2 cup brown sugar
  • 1/3 cup butter
  • Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 3 1/2 cups powdered sugar
  • 2 – 3 Tbsp milk (to consistency)
  1. In a 2 cup container combine warm water (between 120 and 130 degrees), yeast, and 2 Tbsp sugar. Stir and set aside.
  2. In a large mixing bowl, place pudding mix, and prepare according to package directions.
  3. Add butter, eggs and salt. Mix well.
  4. Add yeast mixture and blend together.
  5. Slowly add flour; knead until smooth. Make sure you don’t add too much flour or the dough will be too dry. It is best if the dough is soft and slightly tacky, but not too sticky.
  6. Place in a large bowl that has been buttered, or sprayed with cooking spray.
  7. Cover and let rise until double in size.
  8. Roll the dough out onto a floured surface to about 32″ X 20′”.
  1. Spread the 1/2 cup softened butter over the dough.
  2. In a bowl, mix 1 1/2 cups brown sugar and 4 tsp cinnamon and sprinkle onto the buttered dough.
  3. Roll up very tight.
  4. With a bread knife, string or dental floss, cut dough every 1 1/2 inches.
Caramel for the bottom
  1. In a sauce pan, melt ice cream, brown sugar, and 1/3 cup butter; bring to a boil and cook for about 2 minutes.
  2. Place caramel into the bottom of a cookie sheet.
  3. (I actually halved my caramel recipe and only put caramel into 1 of my cookie sheets).
  4. Place 12 cinnamon rolls into each pan.
  5. Cover and let rise until double in size.
  6. Bake at 350 degrees for 15 – 20 minutes.
  7. When golden brown remove from the oven and frost while still warm.
  1. Combine butter, and cream cheese; mix well with an electric mixer.
  2. Add vanilla and powdered sugar and mix again; add milk slowly for desired consistency.


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