Tyler Perry’s Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Recipe
Photo: Liz Pearson
"God almighty, my cinnamon rolls are knock-dead delicious. They've been to Gayle's radio show; to Harpo to meet Fergie, the Duchness of York; to Oprah's place in California. But it's Tyler Perry who loves them most. Last Christmas I cooked for him at a ranch near Jackson Hole, and he asked me to make these rolls just about every other day. I put them on the menu at my new restaurant in Atlanta, Southern Art, as Tyler's rolls." —Art Smith
Makes 12 rolls
Ingredients
- ½ cup warm water (100° to 110°)
- 2 Tbsp. granulated sugar
- 2 (¼-ounce) packets active dry yeast
- 1 tsp. canola oil
- 1 (3.4-ounce) box instant vanilla pudding mix, prepared according to package directions and made with whole milk
- 24 Tbsp. (3 sticks) unsalted butter (8 Tbsp. melted and cooled, 16 Tbsp. at room temperature), divided, plus more for greasing
- 2 eggs
- 1 tsp. kosher salt
- 6 cups bread flour, sifted, plus more for dusting
- 2 cups light brown sugar
- 4 tsp. ground cinnamon
- 1 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar
- 2 Tbsp. milk
- 2 tsp. vanilla extract
- 1 cup pecan halves, toasted (optional)
Directions
Active cooking time: About 1½ hours
Total cooking time: 3 to 4 hours (plus overnight rising time)
In a medium bowl, combine water, granulated sugar, and yeast; set aside until very foamy, about 10 minutes. Meanwhile, grease a large bowl with oil; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat prepared pudding, 8 Tbsp. melted and cooled butter, and eggs on medium speed until well combined. Add yeast mixture and beat again until combined. Add salt and then flour, 1 cup at a time, incorporating it first on low speed, and then working your way up to medium speed, mixing well after each addition.
Turn dough out onto a floured surface, dust with flour, and knead to form a smooth ball, 1 to 2 minutes; transfer to prepared bowl. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Grease a large, rimmed baking sheet with butter; set aside. In a medium bowl, combine brown sugar and cinnamon. Transfer dough to a large, floured work surface and divide into 2 pieces. Roll out each piece into a 12- x 16-inch rectangle and spread 4 Tbsp. butter over each. Scatter cinnamon-sugar mixture evenly over dough, and then snugly roll up each rectangle, starting with the short side, to form 2 (12-inch) logs. Cut each log crosswise into 6 rolls and transfer to prepared baking sheet, spacing them evenly apart. Cover loosely with plastic wrap or a light kitchen towel and set aside in a warm spot until doubled in size, 1 to 2 hours.
Preheat oven to 350°. Bake rolls until puffed and golden brown, about 30 minutes. Meanwhile, make frosting: In a large bowl, beat remaining 8 Tbsp. butter and cream cheese with an electric mixer on medium speed until well-combined and fluffy, about 2 minutes. Add powdered sugar, milk, and vanilla and beat again until creamy and combined, about 1 minute.
While rolls are still hot, drop a large dollop of frosting over the middle of each one, spreading it out a bit with the back of a spoon, and then scatter pecans over the top (if using). Serve rolls warm or at room temperature.
- ½ cup warm water (100° to 110°)
- 2 Tbsp. granulated sugar
- 2 (¼-ounce) packets active dry yeast
- 1 tsp. canola oil
- 1 (3.4-ounce) box instant vanilla pudding mix, prepared according to package directions and made with whole milk
- 24 Tbsp. (3 sticks) unsalted butter (8 Tbsp. melted and cooled, 16 Tbsp. at room temperature), divided, plus more for greasing
- 2 eggs
- 1 tsp. kosher salt
- 6 cups bread flour, sifted, plus more for dusting
- 2 cups light brown sugar
- 4 tsp. ground cinnamon
- 1 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar
- 2 Tbsp. milk
- 2 tsp. vanilla extract
- 1 cup pecan halves, toasted (optional)
Directions
Active cooking time: About 1½ hoursTotal cooking time: 3 to 4 hours (plus overnight rising time)
In a medium bowl, combine water, granulated sugar, and yeast; set aside until very foamy, about 10 minutes. Meanwhile, grease a large bowl with oil; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat prepared pudding, 8 Tbsp. melted and cooled butter, and eggs on medium speed until well combined. Add yeast mixture and beat again until combined. Add salt and then flour, 1 cup at a time, incorporating it first on low speed, and then working your way up to medium speed, mixing well after each addition.
Turn dough out onto a floured surface, dust with flour, and knead to form a smooth ball, 1 to 2 minutes; transfer to prepared bowl. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Grease a large, rimmed baking sheet with butter; set aside. In a medium bowl, combine brown sugar and cinnamon. Transfer dough to a large, floured work surface and divide into 2 pieces. Roll out each piece into a 12- x 16-inch rectangle and spread 4 Tbsp. butter over each. Scatter cinnamon-sugar mixture evenly over dough, and then snugly roll up each rectangle, starting with the short side, to form 2 (12-inch) logs. Cut each log crosswise into 6 rolls and transfer to prepared baking sheet, spacing them evenly apart. Cover loosely with plastic wrap or a light kitchen towel and set aside in a warm spot until doubled in size, 1 to 2 hours.
Preheat oven to 350°. Bake rolls until puffed and golden brown, about 30 minutes. Meanwhile, make frosting: In a large bowl, beat remaining 8 Tbsp. butter and cream cheese with an electric mixer on medium speed until well-combined and fluffy, about 2 minutes. Add powdered sugar, milk, and vanilla and beat again until creamy and combined, about 1 minute.
While rolls are still hot, drop a large dollop of frosting over the middle of each one, spreading it out a bit with the back of a spoon, and then scatter pecans over the top (if using). Serve rolls warm or at room temperature.
NEXT STORY
