CAN'T-EAT-JUST-ONE CINNAMON ROLLS

1 pkg (1/4-oz) active dry yeast

1 tbsp sugar

1/4 cup water (110-degrees)

1 cup 2% milk

1/3 cup instant vanilla pudding mix (use half of a 3/4-oz pkg)

1 egg

1/4 cup butter, melted

1 tsp salt

3 to 3 1/2 cups all-purpose flour

Filling:

3/4 cup sugar

1 tbsp cinnamon

1/4 cup butter, melted

Frosting:

1 1/2 cups confectioners' sugar

1/2 cup butter, softened

2 tsp vanilla extract

1 tsp water

In a bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed for one minute. Let stand one minute. Add egg, butter, salt, yeast mixture and 2 cups of the flour; beat on medium until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a bowl, mix sugar and cinnamon. Punch down dough and divide in half. Roll each into an 18x10-inch rectangle. Brush each with 2 tablespoons butter; sprinkle with half of the sugar mixture. Roll up. starting with a long side and pinch seam to seal. Cut each into 12 slices. Place in a greased 13x9-inch baking pan. Cover, let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350-degrees.

Bake 20-25 minutes or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over the warm rolls.

Yield: 2 dozen

TOH 4015