Special Cinnamon Rolls

2 pk Active dry yeast

1/2 c Warm water; 110 to 115 degre

8 c All-purpose flour

1 pk Instant vanilla pudding mix

2 c Warm milk; 110 to 115 degree

2 Eggs; lightly beaten

1/2 c Vegetable oil

2 ts Salt

1/4 c Butter; melted

Filling: 1 c Packed brown sugar

2 ts Ground cinnamon

1 c Raisins

1 c Walnuts; chopped

Glaze: 1 c Confectioner's sugar

1 tb Milk; 1-2 tablespoon

1/4 ts Vanilla extract

Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling

ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.
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