1/2 cup warm water 2 pkgs yeast 2 Tbsp. sugar
1 pkg instant vanilla pudding (3 1/2oz.) 2 cups milk at room temp. 1/2 cups butter, melted 2 large eggs, beaten
1 tsp salt 8 cups all-purpose flour 1 cup butter, melted 2 cups brown sugar 2-3 Tbsp. cinnamon 4 oz.
cream cheese, softened 1/4 cup butter, softened 1 tsp. vanilla 2 cups powdered sugar 2 Tbsp milk | In
small bowl combine water, yeast & sugar. Stir until dissolved, set aside. In large bowl, mix pudding with milk.
Add 1/2 C melted butter,egg and salt. Mix well, then add yeast mixture & blend well. Gradually add flour and knead
until smooth, adding a little more flour if needed ( this is a soft dough). Place in a very large greased bowl.
Cover & let rise until double in size. punch down & cover and let rise again. Roll dough out on a large floured
surface to a rectangle, about 34x21" in size. Brush the 1 cup melted butter over dough. Combine brown sugar &
cinnamon and sprinkle over butter. Roll dough up & cut into about 20 rolls (I use dental floss to cut rolls easily...
Robbyn). Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls
rise in a warm place about 20 minutes. Bake in a preheated 350 deg. oven for 20-30 minutes, until done.
Meanwhile, prepare the frosting: Beat cream cheese & butter until smooth, beat in vanilla and milk. Add powdered
sugar & beat until smooth. Frost rolls while still very warm. |