My favorite recipe for Cinnamon Rolls calls for 1 small pkg of Jello Vanilla pudding, (Cook and Serve type). 1/4 cup sugar and 2 cups of milk cooked together. Then I add 1 stick of butter and 2 tsp. salt and let cool until lukewarm. I also proof 2 pkgs. active dry yeast in 1/2 cup warm water with a pinch of sugar. When pudding mixture is just warm, I add 2 beaten eggs, the yeast mixture and enough bread flour to make a soft dough. After kneading, I roll out and spread with melted butter and spread with brown sugar and lots of cinnamon and roll and cut. This makes two pans of rolls or 24 large rolls. I have found that if I bake them at 375 degrees in air bake pans with 1 inch sides, that they don't over brown. I'm anxious to try the Tangzhang method to make them even better.

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