Frosted Cinnamon Rolls

1 cup milk
1/4 cup water
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon

Place first 9 ingredients into a bread machine in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Roll into a 17 x 10-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up jellyroll style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices, cut side down, in a greased 13 x 9-inch baking pan and 9 rolls in a 9-inch square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool on wire racks for 5 minutes. Frost while warm.

Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract

In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in refrigerator.

Yields 21 rolls.