½ c warm water
2 packets active dry yeast
2 T sugar
1-3.5 pkg instant vanilla pudding
2 c milk
1 stick unsalted butter, melted
2 large eggs, beaten
1 t salt
8 c all-purpose flour
Filling:
2 sticks unsalted butter, melted
2 c brown sugar
2 T cinnamon
In a small bowl, combine water, yeast and sugar. Stir well until dissolved. Set aside.
In a separate large bowl, mix pudding and milk with a wire whisk.
Add in 1 stick of melted butter, eggs and salt.
Mix well then add in the yeast mixture.
Gradually add in the flour, 1 cup at a time, and knead until smooth.
Place in another large bowl that has been well-greased.
Cover bowl with plastic wrap or clean, damp towel and let rise in a warm place until double in size. Punch down and let rise again.
Roll dough out on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size.
Take the 2 sticks of melted butter and spread over entire surface, using a pastry brush.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top of the buttered dough. Starting on the long end, roll up like a jelly roll.
Using a serrated knife, measure dough every 2 inches and slice.
Take each roll into the palm of your hand and gently pack the roll to keep it from coming apart during baking.
Place each roll into a buttered baking pan and allow to rise again in a warm place for about 20 minutes.
Bake in preheated oven at 350° for 20 minutes or until golden brown.
Remove from oven and frost with cream cheese frosting while still warm.