-
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
I like to let it get nice and frothy.
-
4
Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour.
-
5
Beat on medium speed for 3 minutes.
-
6
Add pudding; beat until smooth.
-
7
Stir in enough remaining flour to form a soft dough (dough will be sticky).
-
8
Turn onto a floured surface; knead until smoothe and elastic, about 6-8 minutes.
-
9
Place in a greased bowl, turning once to grease top.
-
10
Cover and let rise in a warm place until doubled, about 1 hour.
-
11
Punch dough down.
-
12
Turn onto a floured surface; divide in half.
-
13
Roll each portion into an 18-inch x 11-inch rectangle; brush with remaining butter.
-
14
Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
-
15
Roll up jelly-roll style, starting with long side; pinch seams to seal.
-
16
Cut each into 16 slices.
-
17
Place cut side down in two greased 12x9x2 inch baking sheets.
-
18
Cover and let rise until doubled, about 30 minutes.
-
19
Bake at 350 for 20-25 minutes or until golden brown.
-
20
Meanwhile, in a large saucepan, combine the brown sugar, cream and butter.
-
21
Bring to a boil; cook and stir for 2 minutes.
-
22
Remove from the heat.
-
23
Beat in confectioners' sugar with a hand mixer until creamy.
-
24
Frost rolls.
-
25
Serve Warm.
