Instructions: Five 8-9 inch SQUARE PANS, greased (DO NOT put more than 4 rolls in each pan)

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, adding flour as needed to control stickiness. Initially I add 7 1/2 cups of the flour, then add the other 1/2 cup by sprinkling it on. You may or may not need all of it-or you may need more, depending on the humidity in your kitchen on a given day. Once the dough is no longer sticky and is soft and silky feeling

(like a baby behind), the dough is ready. Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and let it rise again (about 45 minutes). On a lightly floured surface, roll out to a 40=B2 x 21 rectangle (approximately, it doesnt have to be exact). Spread 1/2 cup melted butter over surface. TOPPING In a small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface. Roll up very tightly. With a knife, put a notch every 2 inches.

With string or thread, place under roll by notch and crisscross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Cover and let rise until double again, about 1 hour. Bake at 350-degrees for 15-20 minutes. Take them out when they JUST = start to turn golden. DONT OVERBAKE! Frost warm rolls with Cream Cheese Frosting. CREAM CHEESE FROSTING Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm.

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