Cinnabon Rolls

1/2 cup warm water

2 TBS dry yeast

2 TBS sugar

1 small package instant vanilla pudding

1/2 cup butter, melted

2 eggs, beaten

1 tsp salt

6-8 cups flour

Combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix pudding mix according to package instructions. Add 1/2 cup butter, eggs and salt. Mix well, then add yeast mixture. Blend. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise until doubled. Punch down and let rise again. Roll onto lightly floured surface and roll to 34" by 21".

1 cup butter, softened

2 cups brown sugar

4 tsp cinnamon

Spread butter on dough and sprinkle brown sugar and cinnamon on top. Roll up very tightly and cut a notch every 2 inches. Cut with thread or floss. Place on a greased pan 2" apart. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Take them out when they start to brown. Frost warm rolls with cream cheese frosting or butter cream frosting.