1 pkg. (1/4 oz.) active dry yeast or 2 1/4 tsp.

1 T. sugar

1/4 C. warm water

1 C. milk

1/3 C. instant vanilla pudding mix

1 egg

1/4 C. melted butter

1 tsp. salt

3 to 3 1/2 C. all-purpose flour

For filling:

3/4 C. sugar

1 T. cinnamon

1/4 C. melted butter

For frosting:

1 1/2 C. confectioners’ sugar

1/2 C. softened butter

2 tsp. vanilla extract

1 tsp. water or milk

In a small bowl, dissolve yeast and 1 T. sugar in the warm water.

In a larger bowl, beat milk and pudding mix on low speed for about a minute. Let stand for a minute. Add egg, butter, salt, yeast mixture and 2 C. flour; beat on medium until smooth. Stir in enough flour to form soft dough.

Turn onto a floured surface; knead until smooth, about 6 to 8 minutes. If you have a mixer, mix on low using dough beater for 6 to 8 minutes. Place dough in a greased bowl, flipping once so both sides are greased. Cover with plastic wrap and let rise in warm place for about one hour or until dough has grown to twice its original size.

For filling, mix sugar and cinnamon. Punch down dough; divide in half. Roll each half into an 18 by 10 rectangle. Rub 2 tsp. of melted butter over rectangle of dough. Sprinkle with half the sugar mixture. Roll up, starting with the long side; pinch seam to seal roll. Cut each roll into 12 slices.

Place in greased 13x9-inch baking pan or smaller. Make sure cinnamon rolls are just touching in the pan. Cover and let rolls rise again for about 45 minutes in a warm place.

Preheat oven to 350 and bake rolls 20 to 25 minutes. Be sure tops of rolls are all golden brown, especially center rolls. Combine frosting ingredients and frost while rolls are warm.

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