Cinnamon Apple Buns - cooking recipe

Ingredients

1/2 cup warm water (between 105-110)
2 1/4 ounces active dry yeast (or 2 tablespoons)
2 tablespoons sugar
3 1/2 ounces instant vanilla pudding
1/2 cup melted butter (no substitutions)
2 eggs, well beaten
1 teaspoon salt
8 cups flour (approximate)
1 cup very soft butter
1 granny smith apple, peeled and diced small
2 cups firmly packed brown sugar
4 teaspoons cinnamon

Preparation

in a small bowl combine yeast, warm water, and sugar. set aside until foamy.
In a large bowl: make pudding according to package directions. add butter, eggs and salt. mix well.
add yeast mixture, blend.
gradually add flour and knead until smooth. adding sprinkles of flour to control stickiness.
once the dough is no longer sticky and soft and silky feeling (like a baby \"bottom\") the dough is ready.
place in a very large greased bowl.
cover and let rise until double in bulk (about 1 hr).
punch down and on a lightly floured surface role out dough to a 34 inch x 21 inch rectangle.
spread softened butter on the dough.
combine the brown sugar, cinnamon, and diced apples, spread over the dough leaving about an inch away from the ends.
gently and tightly roll up the dough.
with a knife, put a notch in the dough every 2 inches. then with string or thread place under roll at marking and make a criss-cross over to cut the roll.
place on greased cookie sheets, 2 inches apart.
lightly press down rolls with your hand.
cover and let rise again (about 30 minutes).
bake at 350 degrees for 15-20 minutes. take them out when the just begin to turn golden brown. DO NOT over bake!
frost hot rolls with frosting. (see recipe below).
frosting: 8 ounces cream cheese softened, 1/2 cup butter softened, 1 tsp vanilla, 3 cups powdered sugar, 1 tablespoon milk.
beat cream cheese and butter until light and fluffy, add vanilla and milk then gradually add powdered sugar. beat until smooth.