Vanilla Pudding Cinnamon Rolls

I'm officially giving these the TDF factor...they are simply to die for! I got this recipe off another food blog, and tried it out. I modified it a little, to fit the ingredients that I had, and surprisingly I couldn't imagine that there is anything missing. The original recipe called for a cup of softened butter spread on the dough before topping it w/ the cinnamon and sugar, and I used 1/2 c. butter, and it was buttery enough!
The vanilla pudding is actually prepared,and then added to the dough! The results of this recipe was an incredibly moist, flavorful, fluffy, large cinnamon roll. Honestly, this recipe was better than anything I have had at a bakery. Try it...you will LOVE it...pure decadence!

Vanilla Pudding Cinnamon Rolls

Rolls:
½ cup warm water (115-120 degrees)
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1/2 cup butter, softened to room temperature
1 1/2 cups brown sugar
3 1/2 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small measuring cup combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl (kitchen aid mixing bowl), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well with paddle attachment. Then add yeast mixture. Blend. Add 3 cups of flour. Remove paddle attachment, and attach dough hook. Add remaining flour slowly as needed, knead for 8-10 minutes on low. Do not overflour the dough! It should be very soft but not sticky. Place towel over the bowl, and let rise until doubled (I turned my oven to the lowest temp, and then shut it off, and put the bowl into the oven to rise, so that it would be nice and warm, and draft free).
Then roll out on floured board to 34 X 21 inches in size. Use as much flour as you need to help you roll the dough out. Take 1/2 cup soft butter and spread over surface. In bowl, mix 1 1/2 cups brown sugar and 3 1/2 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. (Do the same oven/warm place as described above).
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.