CINNAMON ROLLS, CINNABON STYLE

1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon

In a small bowl, combine water, yeast, and sugar. Stir
until dissolved. Set aside.

In large bowl, make pudding mix according to package
directions. Add butter, eggs, and salt; mix well. Add the
yeast mixture; blend. Gradually add flour and knead until
smooth and elastic.

Place in very large greased bowl. Cover and let rise until
double (about 1 hour). Punch down and let rise again (45
minutes).

On a lightly floured surface, roll out to a 1/4 inch thick
rectangle, 21 inches in its smaller dimension. Note: you
may wish to divide the dough in halves and roll out two
rectangles. You may have to partially roll it out, then
cover it with a damp cloth and let it rest before
finishing. Spread 1/2 cup melted butter over surface. Mix
cinnamon and sugar together, and spread evenly over
surface, leaving a 1-inch margin along one of the long
edges. Roll up tightly, starting from a long side. Press
together along the edge not covered with cinnamon sugar.

Slice at 1 1/4 inch intervals. Place on greased baking
pan, 2 inches apart. Cover and let rise until double
again.

Bake at 350oF for 15-20 minutes. Remove as soon as they
turn golden. Frost warm rolls with cream cheese frosting.