Jake's Cinnamon Rolls

In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In a large bowl, mix the pudding and milk, just to incorporate. Do not over mix. To this add melted butter, eggs and salt. Mix well. Then add the above yeast mixture. In a mixing bowl with the paddle attachment, place the wet mixture into the bottom of the bowl, then place the four on top. Blend at a slow speed. mix until the dough is cleaning the sides of the bowl. Knead for about 2 minutes. Place in a very large greased bowl. Cover and let rise in a warm place for about 40-60 minutes. Punch down.

Roll the SWEET ROLL BASE out on a board to about 36 inches by 18 inches. Brush with the melted butter. Mix sugar, cinnamon, and nutmeg. Sprinkle mixture on top of melted butter leaving about 1" at the top not covered with anything else but the butter. Start rolling the dough up from the left side, then the right, then the center. Cut the dough every inch so you will have about 36 rolls. Place into a parchment lined jellyroll pan. Cover with a light cloth and let rise for 1 hour. Bake at 375° for 15-20 minutes. Ice with CREAM CHEESE FROSTING.

In a mixer, combine all ingredients and whip until smooth. Spread on very warm rolls.

Make SWEET ROLL BASE and JUMBO CINNAMON ROLL RECIPE up until the point after you cut the dough into 36 rolls. In a mixer, place the above ingredients, reserving 1 cup of pecans, in a mixer and with the paddle attachment, whip for about 3 minutes until soft and fluffy. Take this mixture and spread it on the bottom of the jellyroll pan, or in jumbo muffin tins (then you will only place one roll in each cavity of the tin). Sprinkle about 1 cup of pecans on top of the mixture and then place the prepared cinnamon roll dough on top. Bake at 375° for 15-20 minutes. To serve, turn the pan upside down, and invert. Being careful not to burn yourself with the hot sugar.