The Farmer Family Cookbook

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Ingredients

• .50.020833333333333 cup warm water
• 20.083333333333333 tbsp active dry yeast
• 20.083333333333333 tbsp sugar
• 3.50.14583333333333 oz package instant vanilla pudding
• .50.020833333333333 cup butter, melted
• 20.083333333333333 eggs
• 10.041666666666667 tsp salt
• 60.25 cups flour (maybe more)

Filling:

• 10.041666666666667 cup butter, softened
• 20.083333333333333 cups brown sugar
• 40.16666666666667 tsp cinnamon

Frosting:

• 80.33333333333333 oz cream cheese
• .50.020833333333333 cup butter, softened
• 10.041666666666667 tsp vanilla
• 30.125 cups powdered sugar
• 2.50.10416666666667 tbsp milk

Steps

1. 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 butter, eggs and salt. Mix well. Then add yeast mixture. Gradually add flour, knead until smooth. Do not over flour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.
2. 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 tsp cinnamon. Sprinkle over the top. Roll up very tightly. Slice every 1 1/2 inches. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until doubled. Bake at 350F for 15-20 minutes. Remove when rolls start to turn golden brown.
3. Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Add milk for desired consistency).