Frosted Cinnamon Rolls

These pretty cinnamon rolls are absolutely marvelous and taste just like the ones sold at the mall. 
Topped with a sweet cream cheese frosting, they're best served warm with steaming cups of coffee.
 Or reheat leftover rolls in the microwave and enjoy anytime of day.

Ingredients: 
1 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast

FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon

FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons milk
1/2 teaspoon vanilla extract 

Directions: 
In bread machine pan, place first nine ingredients in order suggested by manufacture. 
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). 
When cycle is completed, turn dough onto lightly floured surface. 
Roll into a 17-in. x 10-in. rectangle. 
Spread with butter; sprinkle with brown sugar and cinnamon. 
Roll up, jelly-roll style, starting from a long side; pinch seam to seal. 
Cut into 21 slices. 
Place 12 slices, cut side down, in a greased 13-in. x 9-in. x 2-in. baking pan and nine rolls in a 9-in. square baking pan. 
Cover; let rise in a warm place until doubled, about 45 minutes. 
Bake at 350° for 20-25 minutes or until golden brown. 
Cool on wire racks for 5 minutes. In a mixing bowl, beat frosting ingredients. 
Remove to wire racks to cool. Frost warm rolls. Store in refrigerator. Yield: 21 rolls.