"Cinnabon" Style Cinnamon Rolls

ROLLS: 
2 1/2 tsp Active dry yeast
1 C Milk or Water (very warm)
1 Tbsp sugar
4 C Flour
1/2 box instant vanilla pudding (lrg. size)
1 egg
1/2 tsp salt
1/4 C butter or margarine (soft)



All ingredients can he put into bread machine at one time and set machine as directed for sweet roll. If you do not use a bread machine: depending on your yeast you may need to proof it first, before adding other
ingredients. Otherwise, you can also add all ingredients at once, mixing in bowl and kneading for 3 to 5 minutes. Then, roll dough out on lightly floured surface into a lrg. rectangle (approximately 17 x10).

FILLING:
1/2 C butter (softened)
1 C brown sugar
2 tsp. cinnamon
2 tbsp flour

Mix all ingredients together. Spread softened hutter over dough. Sprinkle mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1 inch slices and place into greased pan. Let rise until doubled. Bake at 350 for 14 minutes or until lightly golden brown.  Do not over bake.

FROSTING:
4 oz Cream Cheese (softened)
1/2 C butter (softened)
1 1/2 C powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk
Mix the ingredients for the frosting together. Spread frosting on very wann rolls. They are hest when eaten fresh.

TIP: These rolls will also freeze well. Before baking them, place them onto a greased cookie sheet and put them into the freezer until they are each firm. You can then remove them from the sheet and put them into a freezer hag.  When ready to use them, set them again on greased sheet and thaw in refrigerator overnight, covered by plastic wrap, or in a warm place for several hours until doubled in size.

(submitted by J. Eden)