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This is a delicious recipe forwarded by a friend. A great Thanksgiving morning treat- make them the night before and refrigerate covered with plastic wrap. In the morning, pull them out and let them rise in a warm spot for about 30 minutes (or in a slightly warm oven for about 20 minutes), then bake as usual and enjoy before it's time to get cooking!

Rolls:
1/2 cup warm water
2 packages dry yeast
2 T sugar
3 1/2 oz pkg. vanilla instant pudding mix
1/2 cup margarine -- melted
2 eggs
1 t salt
6 cups flour

Cream Cheese Frosting
8 oz cream cheese
1/2 cup margarine
1 t vanilla
3 cups confectioner's sugar
1 T milk

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 t cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand an lightly press down on each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. Do not overbake. Frost warm rolls with Cream Cheese Frosting.

Cream Cheese Frosting: Combine all ingredients and mix until smooth. Makes about 20 very large rolls.

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