In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not over-flour the dough! It should be very soft but not sticky.

Place in a greased bowl. Cover and let rise until doubled. Then roll out on a floured board to 34 x 21 inches in size.

To prepare the filling, take 1 cup soft butter and spread it over the surface of the dough. In a bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top of the dough.

Roll dough up very tightly. With a knife, put a notch every 1 1/2 inches. Cut along the notches with thread or a serrated knife. Place pieces on a lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.

Bake at 350 degrees for 15 to 20 minutes. Remove when they start to turn golden (don’t over-bake). Frost warm rolls with cream cheese frosting.

To make the frosting, combine butter and cream cheese; mix well. Add vanilla and sugar and mix again, then add milk for desired consistency.

Makes about 24 very large rolls.