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1
In a small bowl, combine water, yeast and sugar.
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2
Stir until dissolved.
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3
Set aside.
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4
In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
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5
Add butter, eggs and salt and mix well.
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6
Add the yeast mixture and blend.
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7
Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
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8
Once the dough is no longer sticky and is soft and silky feeling, it is ready.
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9
Place in a large greased bowl.
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10
Cover and let rise until double in bulk (about 45 minutes to 1 hour).
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11
On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
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12
Spread 1/2 cup of softened butter over surface.
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13
In small bowl, mix brown sugar and cinnamon together.
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14
Sprinkle all over the surface of the dough, over the butter.
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15
Starting from one long end, roll up dough very tightly, jelly-roll style.
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16
With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
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17
Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
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18
Heat and stir until blended and sugar has nearly melted.
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19
Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
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20
Place cinnamon buns on top of the caramel sauce.
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21
Press rolls down with your hands just a little.
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22
Allow to rise in a warm place until double in size (about 1 hour).
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23
Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
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24
Don't over bake.
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25
Remove pan from oven, cover with foil and invert onto cooling racks.
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26
Cool 1 minute, and remove pan.
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27
Let them cool at least a further 15-20 minutes before eating.
