Instructions: In a small bowl, combine water, yeast and sugar. Stir until dissolved. In a large bowl, make pudding according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth. Add flour as needed to control stickiness. Initially I add 7 1/2 cups of flour, then add the other 1/2 cup by sprinkling it on. You may or may not need all of it or may need more. One the dough is no longer sticky and is soft and silky feeling like a babys behind.

The dough is ready. Place in a very large greased bowl. Cover and let rise until double in bulk ( about an hour). Punch down and let it rise again (about 45 minutes) On a lightly floured surface, roll out to a rectangle and spread the 1/2 cup of melted butter over the surface.

Then stir the brown sugar and cinnamon together. Sprinkle all over the top and roll up very tightly. Slice the dough every 2 inches. Place on a greased baking pan 2 inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps hold them together better). Cover and let rise until double again, about 1 hour. Grease 5 8 or 9 inch pans. Do not put more than 4 rolls in each pan. Bake at 350 for 15-20 minutes, just until they are golden. Stir all the cream cheese ingredients together until smooth and frost while they are warm.

Makes 20 large rolls.

double batch, needless to say I had pans everywhere. They spread out REALLY BIG. I put the dough and pans in front of my fireplace to raise. They were really nice and light! They are a lot of work, but they sure were worth it. I could not taste the cream cheese at all. They really just melt in your mouth.

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