Best Cinnamon Rolls I Ever Had

Cinnamon Rolls
1/4c. hot tap water
1/4c. butter, melted
1/2 a 3.4 oz pkg vanilla inst. pudding mix
1c. warm milk (microwave for 1 min.)
1 egg, room temp.
1Tbsp. white sugar
1/2 tsp. salt
4c. bread flour
2tsp. dry yeast or 1 packet

You will never bake a homemade cinnamon roll better than this!

Directions: Place all ingredients in bread machine, set on dough setting and start. When it is done, roll out dough to 12"x18" rectangle on lightly floured surface. Generously slather w/ about 1/2 c. softened butter and a HEAVY layer of brown sugar. Dust completely w/ cinnamon, again be generous. Roll up your dough, pinching at the seam to hold it together. Next, roll the roll over so that the seam is against your cutting surface. Slice rolls about 1.5" thick and place in a 9"x13" stoneware baking pan. To help rolls rise, preheat oven to 100-150 degrees and place in the oven with a kitchen towel over it (to keep the rolls from drying out). Let them rise until touching well - about 1 hr. Take from oven, preheat oven to 325 degrees and bake until lightly browned, about 15-20 min. Remove, let cool slightly and frost! Hint: You can also prepare the dough the night before, refrigerate and start the raising process in the morning to have fresh, hot rolls in about 1.5 hrs.

Cream Cheese Frosting:

4oz. cream cheese, softened

1/4c. butter, softened

1c. powdered sugar

1/2tsp. vanilla

1 1/2 tsp. milk

Blend until smooth. This is enough for one batch.

Basic Roll Frosting:

1/2 c. butter, softened

2c. powdered sugar

1/2 tsp. vanilla

1-2Tbsp. milk

Blend until smooth. This is enough for one batch.

This recipe was obtained by my friend #5, who obtained it from her sister, who obtained it from? Please comment on how you like the recipe if you decide to try it. You won't be sorry!