1 TBSP brown sugar
¼ C cold butter
¼ C boiling water
-Mix together until the butter is melted, then add
1 package dry yeast
-Cover bowl with plastic wrap and set aside
-In large bowl mix:
1 package instant vanilla pudding mix
1 C warm milk
-Add yeast mixture to pudding mixture and mix, then add:
4 C flour
½ tsp salt
-Knead dough into a ball
-Pour oil over dough and turn over, coating all sides with oil
-Cover bowl and let dough rise 1 hour
-Roll out your dough into a longish rectangle.
-Spread ½ C softened butter on dough, being sure to leave ½ inch on one of the long edges clear to help seal the rolls later.
-In a small bowl mix:
2 C brown sugar
2 tsp cinnamon
-Sprinkle cinnamon mixture over butter on the dough.
-Roll up the dough lengthwise and seal edge.
-Slice into 16 slices by wrapping a string of floss around it and cutting (this gives you a nice edge and is much easier than fighting with a knife).
-Place on butter pan (at this point you can put the pan in the fridge and continue the directions in the morning for fresh cinnamon rolls)
-Let rise 45 mins
-Bake at 350* for 20 mins
-Top with powdered sugar frosting and enjoy! :)