In a small bowl, combine water, yeast, and the 1 tablespoon sugar. Stir until dissolved. Set aside.
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt. Mix well. Blend in the yeast mixture. Gradually add flour and knead until smooth and elastic.
Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes).
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar.
Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again.
Bake in preheated 350°F for 15-20 minutes. Remove as soon as they turn golden. A cream cheese frosting is nice if you want them frosted.