Vanilla Cinnamon Rolls

These cinnamon rolls are to die for! Especially the frosting!!! Enjoy!



2 c. cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
2 pkgs (1/4 oz. each) active dry yeast
1/2 c. warm water
1/2 c. plus 2 T. butter, melted, divided
2 eggs
2 T. sugar
1 t. salt
6 c. flour
1/2 c. packed brown sugar
1 t. ground cinnamon

Frosting:
1 c. packed brown sugar
1/2 c. heavy whipping cream
1/2 c. butter, cubed
2 c. powdered sugar

In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 c. butter; eggs, sugar, salt, and 2 c. flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in rest of flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18x11 inch rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices (I use dental floss to cut...makes it so much easier). Place cut side down in two greased 13x9x2 inch baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes, or until golden brown.

Meanwhile, in a large saucepan, combine brown sugar, cream, and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in powdered sugar with a hand mixer until creamy. Frost rolls. Serve warm. Yield: 32 rolls.