Cinnabon Cinnamon Rolls (ABM)

Rolls:
1/4 cup butter, melted
1/4 cup water
1/2 package instant vanilla pudding (1/2 of a 3.4 ounce box)
1 cup milk
1 egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast

Filling:
1/2 cup butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)

Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons 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-inch 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-inch 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-inch pans. Let rise until doubled. Bake at 350 degrees F for 15 to 20 minutes, until golden. Do not overbake.

Frosting: Spread on very warm rolls.

Rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.