Breads Yeast: Cinnamon Rolls 18 by Recipe Cottage

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	Cinnamon Rolls 18

		FROSTED CINNAMON ROLLS 1 cup milk 1/4 cup water 1/4 cup butter, softened 1 egg 1 tsp. salt 4 cup bread flour 1/4 cup instant vanilla pudding mix 1 Tbsp granulated sugar 1 Tbsp active dry yeast 1/4 cup butter, softened 1 cup packed brown sugar 2 tsp. 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 89-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 350F for 20 to 25 minutes or until golden brown. Cool on wire racks for 5 minutes. Frost while warm. Frosting 4 oz. cream cheese, softened 1/4 cup butter, softened 1 1/2 cup confectioners' sugar 1 1/2 tsp. milk 1/2 tsp. vanilla extract In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in refrigerator. Yields 21 rolls.