Cinnamon Rolls

From Amanda Pitts

CINNAMON ROLLS

1/4 cup warm water
1/4 cup butter, melted
1/2 small package vanilla pudding
1 cup warm milk
1 egg, room temperature
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
1 package active dry yeast (1 use 2 tsp.)
1/4 cup brown sugar
4 teaspoons cinnamon

FROSTING

4 ounces cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoon milk

Bread Machine:
Combine waer, melted butter, pudding, milk, egg. sugar, salt. bread flour, and yeast (in that order) and set to dough cycle.

Kitchen Aid: (Can easily be doubled in Kitchen Aid)

Mix water, sugar and yeast in bowl and let sit 10 minutes. (It's very important inredients are room temperature or warmer.) Add milk, butter, pudding, egg, salt and 3 cups of flour. Using a dough hook, mix until all ingredients are combined. Add the last cup of flour a little at a time (to make sure you don't add too much.). Dough should be one elastic ball. If after 5 minutes of mixing it looks dry, add a little milk; if it's still very sticky, add a little flour. Put ball of dough into a bowl coated with nonstick spray. Cover with a clean towel and let sit one hour. After one hour, punch dough down and let sit 5 minutes.

Once dough is ready:
Turn dough onto a lightly floured surface and roll into a 17X10 inch rectangle. Spread softened butter on top. In a small bowl mix brown sugar and cinnamon (chipped nuts too, if desired). Sprinkle mixture over dough. (You may not want to add the entire mixture depending on your taste.)

Roll up dough, beginning with long side. Slice into 12 slices about 1 to 1 1/2 inches wide and place in a 9X13 buttered pan. Let rise until double in size (about 45 minutes), then bake at 350 degrees fro 15-20 minutes or until lightly browned on top.

While baking, combine frosting ingredients until smooth. Once done baking, top rolls with frosting.