13.4 oz. pkginstant vanilla pudding or butterscotch pudding
2.25 oz. pkgsactive dry yeast
1/2 cup warm water110-115 degrees F
7-8cupsall purpose flour
1/2cupbrown sugar, packed
1/2cupheavy whipping cream
2 cupspowdered sugar
In a mixer bowl, combine milk and pudding and beat for 2 minutes. Let stand for 2 minutes or until it thickens slightly.
I large mixing bowl, dissolve yeast in warm water Let sit for 5 minutes to allow yeast to proof.
Add in 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Mix on medium speed for 3-4 minutes.
Add in pudding mixture and beat until smooth. Stir in enough remaining flour to form a soft dough, it will still be slightly sticky.
Place dough onto a floured surface and knead until smooth and elastic and not sticky.
Place dough in a greased bowl, turning to grease top and cover and let rise in a warm place until double. About 1 hour.
Punch down down and turn onto a floured surface. Divide dough in half and roll out each section to a 17 x 12 rectangle. Brush with 2 Tbsp.melted butter, each half with 1 Tbsp.
Mix together brown sugar and cinnamon and sprinkle over dough. Roll up dough, jelly roll style. Cut each roll into 16 slices. Place slices from each roll into a greased 13 x 9. You will need two 13 x 9 pans.
Cover and let rise until double, about 30-45 minutes.
Bake at 350 degrees F for 20-25 minutes or until golden brown.
While cinnamon rolls are baking, make frosting.
In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil and cook for 2 minutes. Remove form heat and beat in powdered sugar until creamy. Frost rolls while warm.