Special Cinnamon Rolls

From great-Auntie R.

Dough:
2 pkgs. dry yeast
1/2 C. warm water (110*-115*)
8 C. flour
1 pkg. instant vanilla pudding
2 C. warm milk (110*-115*)
2 eggs, slightly beaten
1/2 C. sugar
1/2 C. vegetable oil
2 tsp. salt
1/4 C. butter, melted

Filling:
1 C. brown sugar
2 tsp. cinnamon
1 C. raisins
1 C. chopped walnuts

Glaze:
1 C. powdered sugar
1/4 tsp. vanilla
1-2 T. milk

In mixing bowl, dissolve yeast in water. Add flour, pudding, warm milk, eggs, sugar, oil, and salt; mix well (do not knead).
Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough. Turn onto floured surface; divide in half. Roll each half into a 12 x 8" rectangle; brush with butter.

Combine filling ingredients; sprinkle over dough. Roll up from long side, pinch seam to seal. Slice each roll into 12 rolls; place cut-side down into two greased 9 x 13 pans. Cover and let rise until nearly doubled, 45 minutes.

Bake @ 350* for 25-30 minutes, or until golden brown.

Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

{LDM}