In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water.

In a large bowl, beat milk and pudding mix on low speed for 1 minute. Let stand for 1 minute or until soft-set.

Add egg, melted butter, salt, yeast mixture, and 2 cups flour; beat on medium until smooth.

Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a small bowl, mix sugar and cinnamon.

Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle.

Brush with half of the melted butter to within ¼ in. of edges; sprinkle with half of the sugar mixture.

Roll up starting with a long side; pinch seam to seal. Cut into 12 slices.

Repeat with remaining dough and filling ingredients.

Place all slices in a greased 13 x 9 inch pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.

Preheat oven to 175 C or 155 fan forced.

Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack.

For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water, and enough confectioners' sugar to reach desired consistency.

Spread over warm rolls. Serve warm.