1/2 C warm water
2 pkg. active dry yeast
2 T sugar
3.4 oz. pkg. instant vanilla pudding
2 C butter
1 t salt
7 C + flour
2 C + 1 T milk
8 oz. cream cheese
1 t vanilla
3 C powdered sugar
2 C brown sugar
4 t cinnamon
In a small bowl, combine water and sugar; stir until dissolved. Add yeast; set aside.
In large bowl, prepare pudding mix according to package directions. Add 1 stick softened butter, eggs, and salt. Mix well. Add yeast mixture; mix well. Gradually add flour; knead until smooth.
Place in a greased bowl. Cover and let rise until doubled.
Punch down and let rise again.
Roll out to 34" x 21". Spread 1 C melted butter over surface of dough. Mix the cinnamon and brown sugar together and sprinkle over top. Roll up tightly. Cut rolls every 2".
Place on a greased cookie sheet 2" apart. Press down on each roll lightly. Cover and let rise until doubled.
Bake at 350 for 20 minutes or until golden. Do not over bake.
Mix together softened cream cheese, 1 stick softened butter, vanilla, powdered sugar, and 1 T milk. Use to frost warm rolls.