Cinnamon Rolls

We were going to Utah this past weekend and I wanted the morning of to be as easy as possible. So I made Cinnamon rolls the night before. They turned out so good! I wanted to just keep eating them, but for my waistline's sake, I didn't. The recipe comes from Worldwide ward Cookbook Christmas. Enjoy!
Cinnamon Rolls
1/2 c. warm water
2 envs. yeast
2 tbsp. sugar
1 (3.4 oz.) box instant vanilla pudding mix
Cold milk to mix with pudding (for Jell-O brand, it is 2 c.)
2 eggs
1 tsp. salt
6 c. flour
1 c. butter,softened
2 c. packed brown sugar
4 tsp. cinnamon
Frosting
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, prepare pudding mix according to directions. Add margarine, eggs, and salt. Mix well. Add yeast mixture. Blend. Gradually add flour; knead unhttp://www.blogger.com/img/blank.giftil smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down and let rise again. Roll out on floured board to 34x21 inches. Spread soft butter over surface. In bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch eery 2 inches. Cut at notches with thread or knife. Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll. Cover and let rise until double in size. Bake at 350 degrees for 20-25 minutes. Remove when rolls start to turn golden. Do not over bake. Frost with cream cheese frosting. Make about 20 very large rolls.