Like Cinnabon Cinnamon Rolls

Dough:
� cup warm water
1 cup milk at room temperature
1 large egg, beaten
� cup butter, softened
1 tablespoon sugar
� teaspoon salt
4 cups all-purpose white flour
� package of a 3.4-ounce box of instant vanilla pudding mix
1 tablespoon bread-machine yeast

Filling:
1 cup brown sugar, packed
1 tablespoon cinnamon
� cup butter, softened

Cream cheese cinnamon frosting:
4 ounces cream cheese, softened
� cup butter, softened
� teaspoon vanilla
� tablespoon milk
1 � cups powdered sugar
� teaspoon cinnamon

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-inch 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. Mark the roll every 2 inches.

With a thread, cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.

Place rolls 2 inches apart on greased 8-inch or 9-inch baking pans.

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 for 15 to 20 minutes, or until golden brown.

For frosting, mix cream cheese, butter, vanilla and milk in a small bowl. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

Yields 12