Sweet Cinnamon Rolls - cooking recipe

Ingredients

ROLLS
1 tablespoon dry yeast
1/3 cup lukewarm water
2/3 cup milk
1/2 cup butter, cut into pieces
1/2 cup sugar
2 teaspoons salt
1 (3 1/2 ounce) package instant coconut cream pudding mix, unprepared
5 - 5 1/2 cups all-purpose flour
3 eggs, slightly beaten
FILLING
4 tablespoons butter, softened
1/2 cup sugar
2 tablespoons ground cinnamon

Preparation

In a small bowl, sprinkle the yeast over the water. Set aside.
Scald the milk over medium-high heat. Pour the heated milk into a large bowl, add the butter, and wait until the butter has melted.
Add the sugar and salt, then stir to dissolve.
Mix in the instant pudding and 1 1/2 cups of the flour.
Add the yeast mixture and eggs and beat well.
Stir in the remaining flour, cup by cup, until well blended.
Turn the dough onto a lightly floured board and knead for 5 to 8 minutes, until it springs back when touched.
Place the dough in a lightly greased bowl. Cover and let rise until doubled, about 3 hours.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
Roll out the dough into a 1/2-inch-thick rectangle.
Smear with butter.
Blend the sugar and cinnamon, then sprinkle them over the dough. Wait 2 to 3 minutes.
Tightly roll up the dough lengthwise. Cut the roll into 1-inch pieces and place them cut-side up on slightly greased baking sheets, leaving a few inches between rolls.
Let rolls rise until double in size (1 to 1 1/2 hours).
Preheat the oven to 350 degrees.
Bake rolls for 15 to 20 minutes, or until golden.
After removing them from the oven, brush them with 1/4 cup of melted butter.
Once they've cooled, dribble with a thin icing (optional).