1/2 C. warm water
2 pkgs yeast
2 Tbsp. sugar
1 pkg. instant vanilla pudding(3 1/2oz.)
2 C. milk, room temp.
1/2 C. butter, melted
2 lg. eggs, beaten
1 tsp. salt
8 C. all-purpose flour
1 C. butter, melted
2 c. brown sugar
2-3 Tbsp. cinnamon
4 oz. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla
2 C. powdered sugar
2 Tbs. 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 & 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 C melted butter over dough.
Combine brown sugar & cinnamon and
sprinkle over butter.
Roll dough up & cut into about 20 rolls
(use dental floss to cut rolls easily).
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 350° oven for 20-30 minutes, or until done.
Beat cream cheese & butter until smooth,
beat in vanilla and milk.
Add powdered sugar & beat until smooth.
Frost rolls while still very warm.