-
1
In a bowl, whisk milk and pudding mix for 2 minutes; set aside.
-
2
In a large mixing bowl, dissolve yeast in warm water.
-
3
Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour.
-
4
Beat on medium speed for 3 minutes.
-
5
Add pudding; beat until smooth.
-
6
Stir in enough remaining floure to form a soft sough.
-
7
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
-
8
Place in a greased bowl, turning once to grease top.
-
9
Cover and let rise in a warm place until doubled, about 1 hour.
-
10
Punch dough down.
-
11
Turn onto a floured surface; divide in half.
-
12
Roll each portion into an 18 x 11 inch rectangle; brush with remaining butter.
-
13
Comvine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
-
14
Roll up jelly-roll style, starting with a long side; pinch seams to seal.
-
15
Cut each into 16 slices.
-
16
Place cut side down in two greased 13 x 9 x 2 inch baking dishes.
-
17
Cover and let rise until doubled, about 30 minutes.
-
18
Bake at 350 forr 20-25 minutes or until golden brown.
-
19
Meanwhile, in a large saucepan, combine the brown sugar, cream and butter.
-
20
Bring to a boil; cook and stir for 2 minutes.
-
21
Remove from the heat.
-
22
Beat in confectioners' sugar with a hand mixer until creamy.
-
23
Frost Rolls.
-
24
Serve warm.
