" Better Than Cinnabon" Cinnamon Rolls

Recipe by River Otter
READY IN: 1hr 25mins
SERVES: 16
YIELD: 16 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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