Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)8 cups all-purpose flour1 package (3.4 ounces) instant vanilla pudding mix2 cups warm whole milk (110° to 115°)2 large eggs, room temperature, lightly beaten1/2 cup sugar1/2 cup canola oil2 teaspoons salt1/4 cup butter, meltedFILLING:1 cup packed brown sugar2 teaspoons ground cinnamon1 cup raisins1 cup chopped walnutsGLAZE:1 cup confectioners’ sugar1 to 2 tablespoons whole milk1/4 teaspoon vanilla extract
Preparation
In a bowl, dissolve yeast in water. Add next 7 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 12x8-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 2 greased 13x9-in. baking pans. Cover and let rise until nearly doubled, 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.
