Cinnamon Rolls

• 1 package (3.4 oz.) instant vanilla pudding
• 2 C. ttMilk
• 2 Envelopestry Yeast
• 2 T.ttSugar
• 1/2 C Warm Water
• 1 Stick tutter, melted
• 2 Eggs
• 2 tsptalt
• 7 C flour (approximately)
• Cinnamon filling:
• 1 stick margarine
• 1 stick butter
• 1 to 1 1/2 Cups Brown Sugar
• 1 1/3 T. Cinnamon
• 1 C Chopped pecans

1. 1.tix pudding with milk in large bowl. Let stand until thick.
2. 2.tissolve yeast and sugar in warm water.
3. 3.teat melted butter and yeast mixture into pudding with dough hook attachment.
4. 4.teat in Eggs and salt until smooth
5. 5.tdd flour, about 1 cup at a time, until dough clings to hook and cleans bowl.
6. 6.tnead with dough hook until smooth, 7-8 minutes. Place dough in greased bowl, let rise until double, about 1 hour.
7. Roll out on a floured surface into a rectangle about 24 by 12 inches and 1/4 inch thick. Mix margarine and b utter together, spread over dough. Sprinkly evenly with brown sugar, cinnamon and pecans. Roll up tightly, starting with long side, pinch seam closed. Turn seam side down. Slide heavy thread or kitchen twine under roll; bring ends of thread over the top to cut dough into 1 1/2 inch pieces. Place pieces 1 inch apart on baking sheet. Let rise 30-45 minutes.
8. Heat oven to 375 degrees. Bake until golden about 20 minutes.

milk, yeast, sugar, water, butter, eggs, salt, flour, cinnamon filling, margarine, butter, brown sugar, cinnamon, pecans

Taken from www.epicurious.com/recipes/member/views/cinnamon-rolls-50023443 (may not work)