Rhodes Cinnamon Rolls with Vanilla Pudding [Recipe]
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Rhodes Cinnamon Rolls are the gift that keeps on giving. It is rare for a pre-made pastry to offer as many experimentation and upgrading possibilities as this one, so this one is definitely among my top 5 pre-made desserts. One of my very successful experiments is Rhodes Cinnamon Rolls with vanilla pudding, and I just had to tell you all about it.
Although it sounds pretty simple, making Rhodes cinnamon rolls with vanilla pudding takes some knowledge and understanding of how pastry-making works. So, in this article, I will share my experience with you and tell you all that I’ve learned about how to make this dessert even tastier.
How to Make Rhodes Cinnamon Rolls with Vanilla Pudding?
Adding vanilla pudding to Rhodes Cinnamon Rolls is an extra step in the preparation procedure, and it doesn’t affect the rest of it. That’s why it is essential to talk a bit about Rhodes Cinnamon Rolls.
You know that you get them frozen, right? So, popping them into the oven right after taking them out isn’t an option.
The prep time is the most important part of this process, so make sure you plan ahead. To successfully bake them with vanilla pudding, the most important tool is your patience because rushing the process won’t result in your favor.
Take a look at the steps below and carefully follow each of them to bake the most delicious vanilla pudding cinnamon rolls. I always follow this flow, and it has always been successful.
Step 1: Prep Time
This step is the one that is most time-consuming, but don’t worry; your share of the work is pretty basic. You just have to let the cinnamon rolls do their own thing and sit back and relax while time works in your favor.
There are two ways to pull this first step off. You can either leave your cinnamon rolls in the fridge to thaw overnight and let them rise for two hours on the counter or leave them at room temperature for five hours.
I prefer the first method since the rolls get to thaw gradually and naturally, without abrupt temperature changes. Don’t forget that we are talking about frozen cinnamon rolls, and the sudden change of temperature may damage the texture as well as diminish their overall quality.
So, when I say plan ahead, I mean leave them in the fridge for about 12 hours and don’t disturb the thawing process by opening the fridge frequently. I usually place the rolls in the fridge before going to bed and take them out 12 hours later.
So, there’s not much for you to do, but leaving the cinnamon rolls work for you.
Step 2: Rising Time
Once your cinnamon rolls defrost, it is time to let them rise. If you followed the recommended method, i.e., thawing in the fridge, your cinnamon rolls will already soften and be easier to pull apart.
If you decide to let them thaw at room temperature, you may have a harder time separating the rolls from one another.
In any case, prepare your baking tray by layering it with oil-sprayed parchment paper. It is crucial to do everything in your power to prevent the cinnamon rolls from sticking. Place them gently, leaving enough space between the cinnamon rolls.
Once they rise, they double in size, so sticking them close together is never a good option. Cover the cinnamon rolls with an oil-sprayed plastic wrap to prevent the cover from sticking. Your cinnamon rolls are all snugged up, and it is time for the next step.
Step 3: Pudding Time
This is what you came for, so keep going. Once your cinnamon rolls have doubled in size, usually after a couple of hours after thawing, it is time to add the pudding. Now, this is where I’ve faced my greatest disappointment without even realizing it.
I innocently thought that I should add cooked pudding, so I did. I joyfully placed my cinnamon rolls in the oven to bake, only to find out that they were completely ruined when I took them out. The only logical conclusion was that the excess moisture did its thing and turned my cinnamon rolls into mush.
To save you the trouble, let me tell you that adding cooked pudding is a huge “no-no,” and you should go with dry instead. But that’s not all! You should select a vanilla pudding that says “cook and serve” because that’s the one you need.
Sprinkle the vanilla pudding onto the cinnamon rolls and pour melted butter on top of the pudding to seal it. I usually use a stick of butter, but you can use as much as you want. You can always assess whether the amount you plan on using would be sufficient and increase or reduce it as necessary.
Let the vanilla pudding and butter-covered cinnamon rolls rest for about five minutes before you bake them.
Step 4: Baking Time
When it comes to baking Rhodes cinnamon rolls, the crucial thing to do is preheat the oven. Never bake them in a cold oven; don’t let them heat up as they bake. Rather, preheat the oven to 350 °F, i.e., 175 °C, and bake for 15-20 minutes.
Take out the cinnamon rolls when they’re done, and let them rest for five minutes.
Step 5: Frosting Time
Once the resting time is up, it’s time to frost the Rhodes cinnamon rolls. You can use the frosting they came with, make one on your own, or make a combination of the existing frosting with ingredients of your choosing.
Gently add the frosting, distributing it equally over the entire surface, and let the rolls rest for one last time so that the frosting sticks to them.
What to Serve with Cinnamon Rolls with Vanilla Pudding?
When it comes to serving cinnamon rolls with vanilla pudding, the idea list is endless. This is my favorite part!
I usually serve vanilla pudding cinnamon rolls with vanilla ice cream. I love the pronounced vanilla flavor, combined with delicious cinnamon notes, as well as the contrast in textures and the hot-cold contrast.
Chocolate pudding is another great idea to complement your vanilla pudding cinnamon rolls. The slight bitterness of the chocolate pierces through the gentle vanilla notes, making the dessert even more enjoyable. I recommend crushed nuts in your chocolate pudding.
You can always go with a tall glass of lemonade or orange juice if you don’t want to combine your vanilla pudding cinnamon rolls with food. Hot beverages such as tea, coffee, cocoa, and milk are all great ideas. Hot chocolate can also do a great job.
If you want to inject a note of freshness, a fresh fruit salad is the way to go. I mix banana wheels, green apple slices, apricots, and berries, but you can add any fruit you like.
Honey-covered dried fruits are a great way to elevate your vanilla pudding cinnamon rolls if you have a sweet tooth. Yes, the sweetness can be overwhelming, but if you are a fan of sweet flavors, give it a go.
Recipe Variations
If you want to have Rhodes Cinnamon Rolls with vanilla pudding, you have a choice of how to add the pudding to the story. You can either sprinkle vanilla pudding cook and serve mix on the cinnamon rolls before baking them or bake them and add cooked vanilla pudding as frosting.
How to Store Baked Rhodes Cinnamon Rolls?
Even if you don’t use the frosting that comes with Rhodes cinnamon rolls, they will still be perishable since you will add butter. So, keeping them over 24 hours at room temperature, especially in a warm room, isn’t an option.
Keep your vanilla pudding cinnamon rolls in the fridge, where they will be good and safe for up to five days. Pack them nicely in an airtight container and keep them on the top shelf.
For longer storage, the freezer is a good option, though it will reduce the overall quality of the cinnamon rolls. Still, it is an incomparably better option than letting them go bad and discarding them.
Kept in an airtight container, your cinnamon rolls with vanilla pudding will be safe and sound for up to three months!
Do you often use Rhodes Cinnamon Rolls and experiment with them? I would love to read about your experience in the comments below!
Rhodes Cinnamon Rolls With Vanilla Pudding
Equipment
- baking pan
- Parchment paper
- Plastic Wrap
Ingredients
- 1 pack Rhodes Cinnamon Rolls
- 1 pack Vanilla Pudding Cook and Serve
- 1 stick Butter (melted)
Instructions
- Arrange the frozen rolls onto a parchment paper covered tray. Cover the cinnamon rolls with an oil-sprayed plastic wrap to prevent the cover from sticking. Leave your cinnamon rolls in the fridge overnight to thaw and let them rise for two hours on the counter.
- Sprinkle the vanilla pudding onto the cinnamon rolls and pour melted butter on top of the pudding to seal it.
- Let the vanilla pudding and butter-covered cinnamon rolls rest for about five minutes before you bake them.
- Preheat the oven. Never bake them in a cold oven, letting them heat up as you bake. So, preheat the oven to 350 °F, i.e., 175 °C, and bake for ten to 15-20 minutes.
- Remove the cinnamon rolls when they’re done, and let them rest for five minutes.
- Gently add the frosting, distributing it equally over the entire surface, and let the rolls rest for one last time so that the frosting sticks to them.
- Ready to serve!
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
