Cinnamon Rolls

I tried this recipe after one of my friends told me how yummy they were...and she was so right! The recipe comes from My Kitchen Cafe. The pudding in the dough makes it SO soft and tender. The only thing about thing that I found was the dough was really sticky and a little hard to work with when rolling it up. But, they were worth it, probably the best cinnamon rolls I've ever had! It says 6+ cups flour, I used 7 1/2 cups and it was not too sticky.

Dough:

½ c. warm water
2 tbsp. active dry yeast
2 tbsp. sugar
3 ½ oz. package instant vanilla pudding + 2 c. milk
½ c. butter, melted
2 eggs
1 tsp. salt
6+ c. flour

Filling:
1 c. butter, softened to room temperature
2 c. brown sugar
4 tsp. cinnamon

Icing:
8 oz. cream cheese
½ c. butter, softened to room temperature
1 tsp. vanilla
3 c. powdered sugar
2-3 tbsp. milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding according to package directions using 2 c. milk. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled in size. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread (I use dental floss, it works best). Place on lightly greased baking sheet 1 inch apart. Cover and let rise until double again. Bake at 350F for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.