Instead of dumping the first nine ingredients in a bread machine, I don't have one so I proofed the yeast first with the warm water and sugar for 10 minutes. I used the full 3.4 oz vanilla pudding (didn't use sugar free as a reviewer said it did not taste good), not half of that. I had the dough rise twice instead of once, the first after mixing in my food processor and the second after cutting into rolls with a sharp knife. I also made the filling (used 1 stick of butter, 1 cup brown sugar, and 2 Tablespoon cinnamon, no pecans since my son doesn't like nuts) into a paste so that it doesn't fall off when rolling. I froze some of the rolls for baking later in the week. I saved some frosting for that time. It sure is a long process, but worth it!
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Instead of dumping the first nine ingredients in a bread machine, I don't have one so I...