Cinnamon Rolls

I have tried cinnamon rolls before, and they are hard as soon as they cool. These are fabulous...but you should be appalled at how much butter is in them. I took out 1 cube, and they were still fine, I'll show you where. Honestly, these are the greatest.

ROLLS

1/2 cup warm water

2 pkgs of dry yeast (1 pkg = 2 1/4 tsp.)

2 Tbl sugar

3 1/2 oz pkg. vanilla pudding mix (you will make the pudding)

1/2 cup margarine - melted

2 eggs

1 tsp. salt

6 cups flour

Cream Cheese Frosting:

8 oz cream cheese

1/2 cup margarine

1 tsp vanilla

3 cups confectioner's sugar

1 Tbl milk

To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast, and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour, knead until smooth. Place in a greased bowl. Cover and let rise until doubled.

Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter (I only used 1/2 cup of butter and it still turned out great) and spread over surface. In bowl, mix 2 cups brown sugar, and 4 tsp cinnamon. Sprinkle over top. Toll up very tightly. With knife, put a notch every 2". Cut with thread of knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll.

Cover and let rise until double again.

Bake at 350 for 15-20 minutes. Remove when they turn golden brown. Do not over bake.