Cinnabon Cinnamon Rolls Clone

Submitted by Jamie

DOUGH
1/4 cup warm water
1 cup milk--room temp
1 large egg--beaten
1/4 cup butter--softened
1 Tablespoon sugar
1 Teaspoon salt
4 cups flour
1/2 package instant vanilla pudding mix--3.4 oz box
1 Tablespoon bread machine yeast

FILLING
1 cup brown sugar--packed
1 Tablespoon cinnamon
1/4 cup butter--softened

CREAM CHEESE CINNAMON FROSTING
4 ounces cream cheese--softened
1/4 cup butter--softened
1/2 teaspoon vanilla
1/2 Tablespoon milk
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon

Dough
Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly.

Filling
In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Cut the roll every 2 inches. Place rolls into greased 8" or 9" 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 or 15-20 minutes, or until golden brown.

Frosting
Cream Cheese Cinnamon Frosting. 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.