Special Cinnamon Rolls

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110〫to 115〫F)
8 cups all purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
2 cups warm milk (110〫to 115〫F)
2 eggs, lightly beaten
1/2 cup sugar
1/2 cup vegetable oil (don’t use olive oil!)
2 teaspoons salt
1/4 cup butter, melted

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

Glaze
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water. Add the next seven ingredients; mix well (do not kneed). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each half into a 12″x8″ rectangle; brush with butter. Combine filling ingredients; sprinkle over dough. Roll up from long side; pinch seems to seal. Slice into 12 rolls; place cut side down in two greased 13″x9″x2″ baking pans. Cover and let rise until nearly double, 45 minutes. Bake at 350〫F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans over wire racks, Yeild: 2 dozen.