*Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Still mix it with the water and sugar but you don’t need to wait for it to proof – just continue with the recipe, adding in the yeast/water mixture where indicated. Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
1 teaspoon salt
6+ cups flour
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
*Freezable Recipe: 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. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (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 rise until doubled).