Cinnamon Rolls

Want to be famous for your cinnamon rolls? After 12 years of working on the perfect cinnamon roll I settled on this... and now I'm famous with all my friends. Lately I've started adding 1/2 cup of sour cream to the dough mixture, and I've really liked the results.

• Ready In: 3 hrs 30 mins
• Serves: 24
• Yields: 24 rolls

Ingredients

• 1⁄4 cup warm water
• 1⁄2 cup butter, melted
• 1  cup  warm milk
• 1  egg, room temperature
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 1  teaspoon salt
• 4  cups bread flour
• 2 1⁄2 teaspoons bread machine yeast (one pkg.)
• 1  cup butter, softened
• 1  cup brown sugar
• 6  teaspoons ground cinnamon
• 8  ounces cream cheese, softened
• 1⁄2 cup butter, softened
• 2 1⁄2 cups confectioners' sugar
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon salt

Directions

1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 T. sugar, salt, bread flour and yeast. Set machine to Dough cycle. Press Start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Beat together butter, brown sugar and cinnamon. Spread dough with butter mixture.
3. Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9x13 and another small pan). Brush outside of rolls with melted butter and sprinkle with additional brown sugar.
4. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350º F. Bake for 15 to 20 minutes.
5. While rolls bake, beat together cream cheese, softened butter, confectioners' sugar, vanilla and salt. Remove rolls from oven and top with frosting.