Cinnabon Rolls

Combine the water, yeast, and sugar in a small bowl. Mix until the sugar has dissolved. Set aside until the yeast bubbles.

Prepare the pudding mix in a large bowl as directed on the package. Mix until thickened, then add the softened butter, eggs, and salt. Mix well. Stir in the yeast mixture.

Slowly add the flour while stirring and form the mixture into a dough. Knead the dough until smooth.

Grease a large bowl and form the dough into a large ball. Place the dough into the greased bowl. Cover the bowl with a towel and let the dough rise in a warm, draft free location until doubled in size (about an hour).

Punch the dough down and let rise again for about 45 minutes.

Lightly flour a work surface. Turn the dough out onto the surface and roll with a rolling pin to a 34x21-inch rectangle.

Spread the melted butter over the dough.

Combine the brown sugar and cinnamon in a small bowl and mix well. Sprinkle over the melted butter.

Starting at the long edge of the dough rectangle, roll the dough very tightly, jelly roll style. Using a very sharp knife, cut through the dough at 2-inch intervals. Make sure to use a very sharp knife or you will compress the dough.

Place 4 rolls each in 8x8 or 9x9 greased baking dishes, leaving about 2-inches between the rolls. Cover the pans and let rise in a warm, draft-free location until doubled in size.

Preheat the oven to 350 degrees F.

Uncover the rolls and place the baking dishes in the oven. Bake at 350 degrees F for 15-20 minutes, or until golden brown.

Meanwhile, combine the cream cheese, butter, vanilla, powdered sugar, and milk in a mixing bowl. Beat on low speed until combined and smooth. Spread the frosting on the warm rolls in the pans.

Serve the cinnamon rolls warm, or store in an airtight container once cooled.