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DOUGH: 1/4 c. butter, melted 1/4 c. water 1/2 pkg. instant vanilla pudding (1/2 of a 3.4 oz. box) 1 c. milk 1 egg, beaten 1 tbsp. sugar 1/2 tsp. salt 4 c. bread flour 2 1/2 tsp. yeast FILLING 1/2 c. butter, softened 1 c. brown sugar 2 tsp. cinnamon FROSTING 4 oz. cream cheese, softened 1/4 c. butter, softened 1 1/2 c. confectioners sugar 1/2 tsp. vanilla 1 1/2 tsp. milk Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to 17x10" (approx.) 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" slices (or larger if a larger bun is preferred). Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9" pans. Let rise until doubled. Bake at 350° for 15-20 minutes, until golden. Do not overbake. Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them. Note: You may add chopped nuts with the filling, and use twice the amount of cinnamon. |