Cinnamon Rolls

½ c warm water
2 eggs
2 pkgs yeast (or about 4 1/2 tsp)
2 Tbsp sugar
3 ½ oz instant vanilla pudding
2 cups cold milk
milk to mix pudding
1 tsp salt
½ c melted butter
6 c flour

Start by adding yeast, sugar, and water to mixer. (To make sure you have the water at the right temperature stick the tip of your dry pinky finger in the water. If you can’t feel it, the water is a perfect 98 degrees. If its feels hot, add cold water. If it feels cold, add hot water.)
Allow it to sit for 5 minutes, should get all frothy. While yeast is proofing, mix pudding with 2 cups milk in separate bowl and whisk until it starts to set up. Melt butter. Add butter to pudding along with the eggs and salt. Mix.
Turn your mixer on and pour the pudding mixture into the yeast mixture. Slowly add the flour one cup at a time and and kneed until the mixture is smooth.
Allow dough to rise for an hour. Cover mixer with a cloth and let it rise in the mixer. While the dough is rising, get filling ready.

For the filling you will need:
1 c butter
2 c brown sugar
4 tsp cinnamon
Mix the cinnamon and sugar in a bowl.

This dough is really sticky, you need a lot of flour. After dough has risen, turn mixer on for about 10 seconds, let dough mix again. Dump dough onto floured workspace.
Sprinkle flour over dough, then flip over and reflour. Use enough flour on the dough, so it won’t stick to the counter, but try not to mix it into the dough (will make dough tough).
Roll dough out to about a half an inch thick rectangle. Add more flour as needed.
Pour on butter and spread out with basting brush to edge. Leave an inch on one side clear of filling for sealing shut.
Tightly roll dough into long roll.  Cover cookie sheets with foil and spray with cooking spray.
Cut roll into inch long individual rolls and place directly onto cookie sheets. Let rise for another half hour then bake, (If for the next morning, cover with sprayed saran wrap and refrigerate overnight.)
Bake at 350 for 15-20 minutes.
Will rise in oven. To test if done, wait until the edges are brown, wiggle middle to see if moves together, but if doughy let cook longer.

For the frosting you will need:
8 oz cream cheese
½ c butter, softened
1 Tbsp milk
1 tsp vanilla
2 c powdered sugar

Cream butter and cream cheese until smooth, then add remaining ingredients and whip for 2 minutes.
When making frosting ahead of time remove from fridge and let soften while rolls cook. Frost and serve.