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1
In a small bowl, sprinkle the yeast over the water. Set aside.
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2
Scald the milk over medium-high heat. Pour the heated milk into a large bowl, add the butter, and wait until the butter has melted.
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3
Add the sugar and salt, then stir to dissolve.
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4
Mix in the instant pudding and 1 1/2 cups of the flour.
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5
Add the yeast mixture and eggs and beat well.
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6
Stir in the remaining flour, cup by cup, until well blended.
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7
Turn the dough onto a lightly floured board and knead for 5 to 8 minutes, until it springs back when touched.
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8
Place the dough in a lightly greased bowl. Cover and let rise until doubled, about 3 hours.
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9
Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
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10
Roll out the dough into a 1/2-inch-thick rectangle.
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11
Smear with butter.
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12
Blend the sugar and cinnamon, then sprinkle them over the dough. Wait 2 to 3 minutes.
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13
Tightly roll up the dough lengthwise. Cut the roll into 1-inch pieces and place them cut-side up on slightly greased baking sheets, leaving a few inches between rolls.
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14
Let rolls rise until double in size (1 to 1 1/2 hours).
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15
Preheat the oven to 350 degrees.
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16
Bake rolls for 15 to 20 minutes, or until golden.
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17
After removing them from the oven, brush them with 1/4 cup of melted butter.
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18
Once they've cooled, dribble with a thin icing (optional).
