Screamin' Cinnamon Rolls with Cream Cheese Frosting

Directions

In small bowl combine water, yeast and sugar. Stir until dissolved, set aside. In large bowl, mix pudding with milk. Add ½ cup melted butter, egg and salt.

Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth, adding a little more flour if needed ( this is a soft dough). Place in a very large greased bowl. Cover and let rise until double in size.

Punch down and cover and let rise again. Roll dough out on a large floured surface to a rectangle, about 34×21 inch in size. Brush the 1 cup melted butter over dough. Combine brown sugar and cinnamon and sprinkle over butter.

Roll dough up and cut into about 20 rolls (i use dental floss to cut rolls easily). Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls rise in a warm place about 20 minutes.

Bake in a preheated 350℉ (180℃) F. oven for 20 to 30 minutes, until done. Frost rolls while still warm.

Frosting:

Beat cream cheese and butter until smooth, beat in vanilla and milk. Add powdered sugar and beat until smooth. Frost rolls while still very warm.