Bread Machine Cinnamon Rolls

• The Dough!
• 1 cup milk (70–80°)
• ¹⁄₄ cup water (70–80°)
• ¹⁄₄ cup but­ter, softened
• 1 egg
• 1 tsp. salt
• 4 cups bread flour
• ¹⁄₄ cup vanil­la pud­ding mix
• 1 tbsp. packed brown sugar
• 1 tbsp. active dry yeast

• The Fill­ing!
• ¹⁄₄ cup but­ter, softened
• 1 cup packed brown sugar
• 2 tsp. ground cinnamon

• The Frost­ing!
• 4 oz. cream cheese, softened
• ¹⁄₄ cup but­ter, softened
• 1 ¹⁄₂ cup con­fec­tion­er’s sugar
• 1 ¹⁄₂ tsp. milk
• ¹⁄₂ tsp. vanilla

In bread machine pan, place first 9 ingre­di­ents in order sug­gest­ed by man­u­fac­tur­er. Select dough setting.

When cycle is com­plet­ed, turn dough into light­ly floured sur­face. Roll into 17×10 inch rectangle.

Spread with but­ter; sprin­kle with brown sug­ar and cinnamon.

Roll up jel­ly­roll style, start­ing from the long side. Pinch side to seal seam.

Cut into 21 slices. Place 12 slices, cut side down, in a greased 13x9-inch pan and 9 rolls in 9‑inch square bak­ing pan.

Cov­er and let rise in warm place until dou­bled, about 45 minutes.

Bake at 350° for 20–25 min­utes, or until gold­en brown. Cook on wire racks for about 5 minutes.

In a mix­ing bowl, beat frost­ing ingre­di­ents. Frost warm rolls.