Silke's Cinnabon style Cinnamon Rolls

I received this recipe from my wifes coworker, so I have named it after her.  Measurements are unfortunately in volume not weight.  I'm posting it verbatim, but I would do the filling differently.  Mix the sugar and butter together, and then melt it slightly.  Spread it onto the dough, and then sprinkle with cinnamon liberally.

Yield: 20 VERY large rolls

Dough:

1/2 warm water(105-110F)
2T active dry yeast
2T sugar
1 (3.5oz) pkg instant vanilly pudding(this is the key to the recipe)
1/2c butter, melted
2 eggs, beaten
1t salt
8c all purpose flour

Filling:

1c butter, melted
2c brown sugar, firmly packed
4t cinnamon

Frosting:

8 oz. pkg Cream cheese, softened
1/2 cup Butter, softened
1t Vanilla extract
3 cups Powdered sugar
1T milk, just enough to fluff (approximate)

 Directions:

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set
aside.

In large bowl, make pudding mix according to package directions. Add
butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually
add flour and knead until smooth, adding "sprinkles" of flour as needed
to control stickiness. Once the dough is no longer sticky and is soft
and silky feeling (like a baby's behind), the dough is ready.

Place in a very large greased bowl. Cover and let rise until double in
bulk (about 1 hour).

Punch down and let rise again (about 45 minutes).

On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread
1 cup of melted butter over surface.

In small bowl, mix brown sugar and cinnamon together. Sprinkle all over
the top of surface. Roll up very tightly.

With a knife, put a notch every 2 inches. With string or thread, place
under roll by notch and criss-cross over to cut roll (makes a nice clean
cut). If using sticky bun variation, skip to below.

Place on greased baking pan, 2-inches apart. Lightly press rolls down
with your hands (just a LITTLE, it helps to hold them together better).

Cover and let rise until double again.

Bake at 350 degrees for 15 to 20 minutes. Take them out when they JUST
start to turn golden. DON'T OVER-BAKE! Frost warm rolls with Cream
Cheese Frosting. Rolls are best when served warm.