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In a small bowl, dissolve yeast and sugar in warm water. Let sit until bubbly, about 5 minutes.
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Using a stand mixer fitted with a paddle attachment, beat milk and pudding mix together; let stand 1 minute. Beat in egg, melted butter, salt, and yeast mixture. Add flour, ½ cup at a time, beating well after each addition. Switch to the dough hook and knead for about 6 minutes. Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.
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For the filling, stir together sugar and cinnamon.
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Divide the dough into two sections and roll out into large rectangles. Brush each with butter and sprinkle with the cinnamon sugar mixture. Roll up and pinch seam to seal. Slice into rolls and place in a greased 9x13-inch baking pan. Cover and let rise until doubled, about 45 minutes.
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Preheat oven to 350F.
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Bake 20 - 25 minutes or until golden brown. Frost with cream cheese frosting.