Directions

• In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. Yeast should bubble.
• Make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, and salt. Mix well.
• Add yeast mixture and blend. Gradually add flour and knead until smooth.
• Place in a large greased bowl. Cover and let rise in a warm, draft-free place until doubled in size, about I hour.
• Punch down the dough and let rise again, about 45 minutes. Divide dough in half. Roll out to rectangle. Spread 1/4 cup melted butter over the rectangle.
• In a small bowl, mix the brown sugar and cinnamon together. Sprinkle half over the top of the first dough rectangle.
• Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches making 12 notches (cut roll in half, then half again, then each of those halves into 3). With string or thread place under the roll by the notch mark and cross over to cut the roll. Repeat with the second ball of dough.
• Place rolls onto cookie sheets, 12 per sheet, 2 inches apart. Cover and let rise in a warm, draft-free place, until doubled in size.
• Bake at 350℉ for 15-20 minutes, or until golden brown. Do not overbake.
• Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm and enjoy!
• Freezer Directions
• After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer.
• The night before you want to serve them, take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator for about 8-9 hours. Take them out of the fridge and let them rise until doubled. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter, about 4 hours, then let them rise until doubled.)
• Bake according to the recipe.