• 2 packages (1/4 ounce each) active dry yeast 
• 1/2 cup warm water (110 to 115 degrees) 
• 8 cups all purpose flour 
• 1 package (3.4 ounces) instant vanilla pudding mix 
• 2 cups warm milk (110 to 115 degrees) 
• 2 eggs slightly beaten 
• 1/2 cup sugar 
• 1/2 cup vegetable oil 
• 2 teaspoons salt 
• 1/4 cup butter; melted 

• 1 cup packed brown sugar 
• 2 teaspoons ground cinnamon 
• 1 cup raisins 
• 1 cup chopped walnuts 

• 1 cup confectioners' sugar 
• 1 to 2 tablespoons milk 
• 1/4 teaspoon vanilla extract 

Method 

In a mixing bowl, dissolve yeast in water.  
Add next seven ingredients; mix well (do not knead). 
Place in a greased bowl; turn once to grease top. 
Cover and let rise in a warm place until doubled, about 1 hour.  
Punch down.  
Turn onto lightly floured board; divide in half.  
Roll each half into a 12 in. x 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 two greased 
13 in. x 9 in. x 2 in. baking pans.  
Cover and let rise until nearly double, 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.  
Yield 2 dozen.