SUPER soft cinnamon rolls

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

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…

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Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.