" BETTER THAN CINNABON" CINNAMON ROLLS

Provided by River Otter

Time 1h25m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 16

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
1 tablespoon granulated sugar
1/4 cup butter
1 cup milk
1 egg, beaten lightly
4 cups flour
1 (3 1/2 ounce) package vanilla pudding mix, divided
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
4 -6 teaspoons cinnamon
4 ounces cream cheese
1/4 cup butter
1 cup powdered sugar
1 1/2 teaspoons milk

Steps:

Combine warm water, sugar and yeast. Set aside.
In microwave, melt butter.
When butter is melted, add milk and warm to take the chill off.
Add beaten egg and yeast mixture (it should be foamy by now) mix gently and pour into pan of bread machine.
Add flour to bread machine pan, one half of the pudding mix and salt.
Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
When dough cycle is complete, roll out dough to approximately 17"x10".
Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug)
At this point you can cover and refrigerate until the next day or let rise 45 minutes.
Bake at 350F for 20 minutes until golden brown on top.
Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
Frost rolls after the have cooled slightly.
Serve immediately for best results.
It is my understanding that this recipe does not freeze well.