Vanilla Pudding Cinnamon Rolls

Rolls:

1/2 c warm water

2 Tbs active dry yeast

2 Tbs sugar

3.5 ounce package instant vanilla pudding

1/2 c butter, melted

2 eggs

1 tsp salt

6+ cups flour

Filling:

1 c butter, softened to room temperature

2 c brown sugar

4 tsp cinnamon

1 c chopped walnuts, optional

Frosting:

8 oz cream cheese

1/2 c butter, softened

1 tsp vanilla

3 c powdered sugar

2 Tbs milk

In a small bowl combine water, yeast and sugar. Stir until dissolved and set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well then add yeast mixture. Blend well and then gradually add flour. Knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl, cover and let rise until double. Then, roll out on floured surface to approx. 34 x 21 inches in size. Mix filling in seperate bowl and spread on rolled out dough like frosting. Roll up very tightly. With a knife or piece of dental floss cut rolls about every 1 1/2 inches. Place on a lightly greased cookie sheet approx. 1 inch apart. Cover and let rise until double again. Bake at 350 for 15 minutes. Remove when they start to turn golden. Don't overbake! Frost warm rolls with cream cheese frosting. Makes about 24 very large rolls.