INGREDIENTS

INSTRUCTIONS

In small bowl, combine water, yeast and sugar.  Stir well dissolved. Set
aside. In large bowl, take the pudding mix and prepare according to pkg.
directions Add margarine, eggs and salt. Mix well. Then add the yeast
mixture. Blend: gradually add flour and knead until smooth. Place in a very
large greased bowl. Cover and let rise till doubled. Punch down and let
rise again. Then roll out on lightly flfoured surface to 34 by 21" size.
Take 1 cup margarine melted, and spread over surface. In small bowl, mix 2
cups brown sugar and 6 tblsp cinnamon. Sprinkle all over top of surface.
Roll up very tightly. With a knife, put a notch every 2 inches. Now with a
stringor a thread, place under roll by notch and criss-cross over to cut
roll. (this makes nice clean cuts!) Place on greased baking pan, 2" apart
Take hand and lightly press down roll. Just a little.. it helps hold it
together. Cover and let rise till doubled again. Bake at 350F for 15 to 20
min. Take them out when they start to turn golden brown. Do not over bake!
Frost warm rolls with the following:
:    8 oz softened cream cheese
:    1/2 c margarine, softened
:    1 t vanilla
:    3 c powdered sugar
:    about 1 T milk, just enough
:    to fluff Combine all ingred-
:    ients and mix till smooth.
:    mix till smooth. Spread on
:    very warm rolls. Note: You can make these the night before. Mix up the
recipe and let it rise once. Punch down and cover for the second rising,
putting in the refrigerator overnight to slowly rise. In the morning, let
it complete rising, roll it out and finish it up they also freeze well and
can be warmed up in the microwave.

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