Instructions

For the Rolls:

1. Whisk milk and pudding mix together for 2 minutes; set aside.
2. In a mixing bowl, dissolve yeast in warm water.
3. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour.
4. Beat on medium speed for 3 minutes.
5. Add pudding; beat until smooth.
6. Add the rest of the flour and switch to a hook (dough) attachment.
7. Mix until well combined about 3 minutes.
8. Turn onto a floured surface; (dough will be sticky) knead about 3 more minutes or until smooth and elastic.
9. Place in a greased bowl, turning once to grease top.
10. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours.
11. Punch dough down.
12. Turn onto a floured surface; divide in half.
13. Roll each portion into a 18x11-inch rectangle; brush each rectangle with the 4 tablespoons of melted butter.
14. Combine the brown sugar and cinnamon; sprinkle over each rectangle within 1/2-inch of the edges.
15. Roll up jelly roll style, starting with a long side; pinch seams to seal.
16. Cut each into 16 slices.
17. Place cut side down in two greased 13x9x2-inch baking pans.
18. Cover and let rise until doubled, about 30 to 40 minutes.
19. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

For the Frosting:

1. Meanwhile, in a large saucepan, combine the brown sugar, cream and butter.
2. Bring to a boil; cook and stir for 2 minutes.
3. Remove from the heat.
4. Beat in confectioners' sugar with a hand mixer until creamy.
5. Frost rolls and serve warm