1/2 c warm water
2 pkgs yeast
2 Tbsp sugar
1 small pkg french vanilla instant pudding (mix as directed on box, but instead of milk, use eggnog)
1/2 c butter, melted
2 eggs
1 tsp salt
6 c flour
1/2 c butter, melted
2 c brown sugar
6 tsp cinnamon
Dissolve sugar and yeast in water, set aside to rise. In large bowl mix vanilla pudding as directed. Add melted 1/2 c butter, eggs and salt. Mix well. Blend in yeast mixture. Gradually add 6 cups flour. Knead dough while adding another 1-1 1/2 c more flour. Knead until smooth. Cover and let rise in well greased bowl. Let rise until double, punch down and let rise again. Roll out on floured surface approximately 34/21 inches. Spread with butter. Top with brown sugar and cinnamon mixed together. (you may add any nuts or raisins at this point). Roll tightly and cut with string (I use dental floss) with each roll being 3/4 inch wide. Place in greased pan 2 inches apart. Bake at 350 degrees 15-20 minutes, until gold brown. Do not overbake.
Frosting:
1 8 oz cream cheese softened
3 c powdered sugar
1/2 c butter softened
1 tsp vanilla
1 Tbsp warm milk (if it is warm it whips up lighter)
Spread on each roll while very warm.
Oh yum!