Ingredients
1 package (1/4 ounce) active dry yeast1 tablespoon sugar1/4 cup warm water (110° to 115°)1 cup 2% milk1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)1 large egg, room temperature1/4 cup butter, melted1 teaspoon salt3 to 3-1/2 cups all-purpose flourFILLING:3/4 cup sugar1 tablespoon ground cinnamon1/4 cup butter, meltedFROSTING:1/2 cup butter, softened2 teaspoons vanilla extract1 teaspoon water1-1/2 to 1-3/4 cups confectioners’ sugar
Preparation
In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.
Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners’ sugar to reach desired consistency. Spread over warm rolls. Serve warm.
