Two things to consider before making them:
1) These cannot be thrown together the morning of. It is best to prepare them the night before and let them go through their final proof in the fridge overnight.
2) This recipe makes more cinnamon rolls than a family of 4 (or 5) should eat. So plan on having guests, or taking it to someone's house. I promise you will eventually regret eating 6 of these yourself if you don't follow my advice.
So, let's get started.
DOUGH
1/4 c. warm water
1/2 c. butter, melted
1 c. warm milk
1 egg, room temperature
1 (3.5 oz) package instant vanilla pudding mix
1 tsp salt
4 c. bread flour
2 1/2 bread yeast (one package)
Combine these ingredients in the pan of your bread machine. Set to dough cycle. Wait (for a long time).
While the dough is doing it's thing, prepare the cinnamon filler:
1 c. butter, softened
1 c. brown sugar
6 tsp cinnamon
Beat these together until they are perfectly blended.
When the dough is ready, turn it out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread the cinnamon mixture onto the dough with an offset spatula.
It should look like this: (mind you, I hadn't finished spreading it)
Roll up the dough, beginning with the long side. Then slice into one-inch slices and place in a buttered jellyroll pan (or a 9x13 plus a smaller pan). Warning, the dough is very soft and warm at this point. You will not be able to slice these in anyway that approximates grace. You just have to own the slippery suckers and force them to keep it together. Stay strong.
You can let them rise in a warm place for about an hour or, like I said above, throw them in the fridge overnight.
Preheat the oven to 350. Bake for 15 to 20 min.
They should look like this when you pull them out:
Mix up the icing while the rolls are baking.
ICING
8 oz. cream cheese, softened
1/2 c. butter, softened
2 1/2 c. powdered sugar
1 tsp vanilla extract
1/8 tsp salt
Top the rolls with icing and behold:
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