Frosted Cinnamon Rolls

Ingredients:
1 cup milk (70-80 degrees)
1/4 cup water (70-80 degrees)
1/4 cup butter, softened
1 egg
1 tsp salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tbsp sugar
1tbsp active dry yeast

FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 tsps ground cinnamon ( more if you like cinnamon)

FROSTING:
4 oz cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners sugar
1/1/2 tsps milk
1/2 tsp vanilla extract

1. In bread machine pan, place first nin ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tbsp water or flour if needed).
2. When cycle is compete, 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-style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices, cut side down, into greased 13 in x 9 in x2 in baking pain and nine rolls in a 9 in square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.
3. BAke at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks for 5 minutes.
4. IN a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in refrigerator. Yield 21 rolls.
Note: This recipe is also good with raspberry or strawberry pie filling instead of the cinnamon/brown sugar mixture...