Frosted Cinnamon Rolls

Yield: 21 rolls

Ingredients

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

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

Instructions

1. Rolls: 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).
2. 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.
3. Bake at 350 degrees F for 20 to 25 minutes or until golden brown.
4. Cool on wire racks for 5 minutes.
5. Frost while warm.
6. Frosting: In a mixing bowl, beat frosting ingredients. Frost warm rolls.
7. Store in refrigerator.