ROLLS:
1/2 cup warm water (110-125 degrees)
2 packages dry yeast
2 tablespoons sugar
3 1/2 ounce pkg. instant vanilla pudding mix
1/2 cup butter or margarine (melted)
2 eggs
1 teaspoon salt
7-8 cups flour
1 cup butter or margarine (softened)
2 cups brown sugar
2 tablespoons cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set
aside. In large bowl, take pudding mix and prepare according to package
directions. Add 1/2 cup butter or margarine, eggs and salt. Mix well. Then
add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in
a large greased bowl. Cover and let rise until doubled. Punch down dough and
let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1
cup soft butter or margarine and spread over surface. In small bowl, mix the
brown sugar and cinnamon together. Sprinkle over top of butter. Starting
with 34 inch side, roll up very tightly. With knife, put a notch ever
2-inches. Cut with thread or knife. Place on lightly greased cookie sheet
2-inches apart. Take hand and lightly press down on each roll. Cover and let
rise until double again. Bake at 350 degrees for 15-20 minutes. Take out
when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream
Cheese Frosting (Recipe follows).

CREAM CHEESE FROSTING:
8 ounces cream cheese (room temperature)
1/2 cup margarine or butter
1 teaspoon vanilla
1 lb box confectioner's sugar
1 tablespoon milk

In large bowl, mix cream cheese, margarine, and vanilla together until
creamy. Gradually add the confectioners sugar. After all sugar is
incorporated, add milk. Beat until smooth.

Makes 15 rolls.