- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 8 cups all-purpose flour
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups warm milk (110 to 115 degrees F)
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons salt
- 1/4 cup butter or margarine, melted
- FILLING:
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup raisins
- 1 cup chopped walnuts
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 8-in. 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 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.