Ingredients
2 cups cold whole milk1 package (3.4 ounces) instant vanilla pudding mix2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup plus 2 tablespoons butter, melted, divided2 large eggs2 tablespoons sugar1 teaspoon salt6 cups all-purpose flour1/2 cup packed brown sugar1 teaspoon ground cinnamonFROSTING:1 cup packed brown sugar1/2 cup heavy whipping cream1/2 cup butter, cubed2 cups confectioners’ sugar
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; set aside.
In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining 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-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown.
Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners’ sugar with a hand mixer until creamy. Frost warm rolls. Serve warm.
