This recipe is my favorite! It makes 24 large cinnamon rolls.
1/2 cup very warm water
5 tsp. yeast
2 Tbsp. sugar
3 1/2 oz. package of vanilla pudding mix, prepared (2 cups)
1/2 cup butter, melted
1 tsp. salt
6 cups flour
1 cup butter
2 cups brown sugar
4 tsp. cinnamon
1 package (8 oz.) cream cheese, softened
1/4 cup butter
2 to 3 tsp. milk
1 tsp. vanilla
4 cups powdered sugar
First, be sure to make the vanilla pudding according to the package directions.
Then, in a small bowl, combine water, yeast, and sugar and stir until dissolved. Set aside.
In a large bowl, mix pudding, butter, eggs, and salt. Stir in yeast mixture. Gradually add flour and knead until smooth. Place dough in a greased bowl, turning once to grease all sides. Cover with plastic wrap and let rise until doubled. Punch dough down and let rise again.
Divide dough in half. Roll out each half in a rectangular shape and spread each with 1/2 cup softened butter (I often use half as much butter.) Mix the brown sugar and cinnamon together and sprinkle over the top. Roll up tightly and pinch the edge to seal. Put a notch every 2 inches, cut, and place on greased cookie sheet about 2 inches apart. (Each half of the dough should make about 12 cinnamon rolls. I bake them 12 per large cookie sheet.) Press down lightly on each roll. Cover and let rise until doubled. Bake at 350 for 15 to 20 minutes or until golden brown.
While the rolls are baking, make the frosting by beating the first four ingredients with an electric mixer and then beating in the powdered sugar 1 cup at a time. Frost warm.