Cinnabon Cinnamon Rolls


1/4 C. butter, melted
1/4 C. water
1/2 package instant vanilla pudding (1/2 of a 3.4 oz. box)
1 C. milk
1 egg, beaten
1 Tbs. granulated sugar
1/2 tsp. salt
4 C. bread flour
2 1/2 tsp. yeast

1/2 C. butter, softened
1 C. brown sugar
2 tsp. cinnamon
1/4 C. chopped walnuts (optional)
1/4 C. raisins (optional)

4 oz. cream cheese, softened
1/4 C. butter, softened
1 1/2 C. confectioners sugar
1/2 tsp. vanilla extract
1 1/2 tsp. milk


Rolls: Place ingredients in machine following manufacturer’s instructions. Set for dough cycle. After completion of dough cycle, remove from machine and roll out to an approximate 17 x 10-in. rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-in. slices (or larger if a larger bun is preferred). Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-in. pans. Let rise until doubled. Bake at 350 degrees F for 15 to 20 minutes, until golden. Do not over-bake. Frosting: Spread on very warm rolls.


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