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I don’t know about you, but cinnamon rolls have to be one of my ALL time favorite desserts. They are definitely one of my guilty pleasures. When I saw this recipe on Whipperberry I had to try them…THAT DAY! They looked SO good. Everything those girls make is amazing! When I saw the recipe called for vanilla pudding, I knew they were going to be delicious! Well guess what… they were delicious all right, and they were so soft! My husband even did most of the baking… so if he can do it you can too!! ;)

Cinnamon Rolls!

Adapted from Whipperberry

  • SUPER soft cinnamon rolls


    • ½ c. warm water
    • 2 pkg. dry yeast
    • 2 Tbsp. sugar
    • 1 (3½ oz.) pkg. instant vanilla pudding
    • ½ c. margarine or butter, melted
    • 2 eggs, beaten
    • 1 tsp. salt
    • 7- 8 c. bread flour
    • Filling:
    • ½ c. margarine or butter, melted
    • 1 c. brown sugar
    • 1 c. while sugar
    • ¼ c. flour
    • 1 ½ Tbsp. cinnamon
    • **As you can see in the picture below I had a lot of the filling left over, so you could probably half this.**
    • Frosting:
    • 8 oz. cream cheese, softened
    • ½ c. margarine or butter, softened
    • 1 tsp. vanilla
    • 3 c. powdered sugar
    • About 1 Tbsp. milk (just enough to fluff frosting)


    1. In a large bowl, combine water, sugar, and yeast. Stir until dissolved. Set aside
    2. In a large bowl, prepare pudding mix according to directions. Add margarine, eggs, and salt. Mix well, then add the yeast mixture. Blend. Gradually add flour and knead until smooth.
    3. Place in a large, greased bowl. Cover and let rise until doubled. Punch down and allow to rise again. (We were getting impatient and skipped this part, and they were still fluffier then ever!)
    4. Roll out the dough on a lightly floured surface to about 34x21 inch size.
    5. Melt butter for filling and brush on rolled dough. Mix sugars, flour, and cinnamon together and sprinkle over buttered dough. Roll dough up
    6. Use thread or a sharp knife to cut the roll. Place on greased baking sheet about 1 to 2 inches apart. Cover and let rise until doubled. Bake at 350 for 15-20 min. Remove when golden brown. *If the rolls start to brown too quickly on top or the edges, cover loosely with foil to continue baking until the middle seems done. Frost while still warm.



Note: You can make these the night before. Prepare recipe and allow to rise once. Punch down and cover. Put in the refrigerator overnight to slowly rise. In the morning roll out dough and finish. **These made about 24 cinnamon rolls, so we froze the 2 leftover all the extras, and they tasted great when we pulled them out. Just warm them in the microwave for about 20 seconds . mmmm


Wow these were good! Now I’m wishing we had some left over in the freezer…

Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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10 Responses to “SUPER soft cinnamon rolls”

  1. Young and Crafty

    I bake homemade cinnamon rolls and use floss to cut them! Works like a charm every time :)

  2. Haley K

    Oh those look divine!! And I love Whipperberry :)

    I've doctored up cinnamon rolls before…adding almonds & coconut, or brown sugar & pecans…but why didn't I think of apples! Thanks for a great Tasty Tuesday post, i'm excited to try it!

    PS – I made the Cinnamon pumpkin pie Tarts from a little while back and blogged about it…they were SOOOOO good! check it out here:

  3. wannabeinhawaii

    Thanks for sharing all your recipes. My husband and I tried your chicken enchilada recipe and it was fantanstic. I used a rotisserie chicken instead of cooking the chicken myself and they still turned out great! A new family fav!

  4. Jenna Eve

    Please make these again and invite me over so I can make a batch along side you. Yeast scares me. I am thinking during football?

  5. Brianna!

    this excites me SO much for CHRISTMAS EVE DAY
    I always make these for our BREAKFAST with my nanny and pawpaw



  6. laceylady

    These look soo good. I havent done much baking, so I just have a couple questions.
    Can I use all-purpose flour instead of bread flour?
    Is the dry yeast "instant dry yeast"?

  7. Ridha

    Here in Sweden we also have cinnamon roll (kanelbulle) but we put cardamom in it. If you like a bit more spice you can try to put some. I think its really nice :)

  8. good2Bqueen

    I made these tonight. I used only one pkg of yeast and added some of my sourdough starter – they proofed beautifully. I also didn’t have any vanilla pudding mix, so I used banana cream and thankfully, there wasn’t even a hint of banana flavor. Lastly, I suggest using all of the butter/sugar filling it calls for. Just pour the butter all over and then use a brush to even it out. Then sprinkle on all of the sugar and it kinda dissolves into a syrup. I don’t think they would have had enough cinnamon-y goo for my taste if I hadn’t used the whole thing. I also drizzled a little extra butter over the rolls after letting them rise before baking. And I may even use just a bit more filling next time. I figure if you’re going to be bad, you may as well be REALLY bad! Thanks for the recipe!!