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Cinnamon Rolls

1/2 cup warm water
2 packages yeast
2 tablespoons sugar
3 1/2 ounce package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved.
Set aside. In large bowl, mix pudding according to package
instructions with milk. To this add 1/2 cup melted butter, egg and
salt. Mix well, then add yeast mixture and blend well. Gradually
add flour and knead until smooth. Place in a very large greased
bowl. Cover and let rise in a warm place until double in size.
Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out
to a long rectangle, about 34 x 21 inches in size. Take the 1 cup
of melted butter and spread over entire dough surface, using a
pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle
over top of buttered dough. Roll dough up like a jelly roll.
Measure dough every 2 inches and cut with a knife. Take each roll
into the palm of your hand and gently pack the roll (this keeps it
from coming apart during baking).

Place each roll in a buttered baking pan and allow to rise in a
warm place for about 20 minutes. Bake in a preheated 350 degree
oven until golden brown in color, about 15-20 minutes. Frost rolls
while still warm.


8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread
on the very warm rolls.


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