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.