Easter Cinnamon Rolls

4 1/2 tsp. active dry yeast
1/2 c. warm water (110-115 degrees)
8 c. all-purpose flour
1 package (3.4 oz.) instant vanilla pudding mix
2 c. warm milk (110-115 degrees)
2 eggs, slightly beaten
1/2 c. sugar
1/2 c. vegetable oil
2 tsp. salt
1/4 c. butter, melted

Filling:
1 c. packed brown sugar
2 tsp. ground cinnamon
1 c. chopped pecans

Glaze:
1/3 c. sifted powdered sugar
2 T. butter, softened
2 T. honey

     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 a lightly floured board; divide in half. Roll each half into a 12 x 8" rectangle; brush with melted butter.
     Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll in 12 rolls; place cut side down into two greased 13 x 9" baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool.

Makes 2 dozen.