Cinnamon Rolls with Cream Cheese Frosting

adapted from Taste of Home
Servings 24 rolls


  • 1 1/4 ounce package active dry yeast
  • 1 tablespoon sugar
  • 1/4 cup warm water
  • 1 cup milk
  • 1/3 cup instant vanilla pudding mix
  • 1 egg
  • 1/4 cup butter melted
  • 1 teaspoon salt
  • 3 - 3 1/2 cups flour

For the filling:

  • 3/4 cup sugar
  • 1 tablespoon cinnamon
  • 1/4 cup butter melted

For the cream cheese frosting:

  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 - 2 tablespoons heavy cream or milk


  1. In a small bowl, dissolve yeast and sugar in warm water. Let sit until bubbly, about 5 minutes.
  2. Using a stand mixer fitted with a paddle attachment, beat milk and pudding mix together; let stand 1 minute. Beat in egg, melted butter, salt, and yeast mixture. Add flour, 1/2 cup at a time, beating well after each addition. Switch to the dough hook and knead for about 6 minutes. Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.
  3. For the filling, stir together sugar and cinnamon.
  4. Divide the dough into two sections and roll out into large rectangles. Brush each with butter and sprinkle with the cinnamon sugar mixture. Roll up and pinch seam to seal. Slice into rolls and place in a greased 9x13-inch baking pan. Cover and let rise until doubled, about 45 minutes.
  5. Preheat oven to 350F.
  6. Bake 20 - 25 minutes or until golden brown. Frost with cream cheese frosting.

To make the frosting:

  1. Beat together cream cheese and butter until creamy. Add vanilla bean paste and beat until combined. Slowly add in powdered sugar until no lumps remain. Drizzle in heavy cream until it reaches the desired consistency.