Cinnamon Rolls

• Serving Size 12 Dough:1/4 cup warm water1 tablespoon yeast1 cup milk -- room temperature 1 large egg -- beaten, 1/4 cup butter -- softened1 tablespoon sugar 1/2 teaspoon salt 4 cups all purpose white flour1/2 package instant vanilla pudding mix (3.4 oz box) Filling:1 cup brown sugar-- packed 1 tablespoon cinnamon, 1/4 cup butter – softened
• CREAM CHEESE CINNAMON FROSTING:1/2 teaspoon cinnamon4 ounces cream cheese -- softened, 1/4 cup butter -- softened 1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar
• Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.Mix the brown sugar and cinnamon for the filling. On a lightly floured surface roll the dough out to an 18" by 30" rectangle. Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.Starting at the long edge of the dough, roll up tightly. Markthe roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.