Ingredients:1 cup milk (70-80 degrees)1/4 cup water (70-80 degrees)1/4 cup butter, softened1 egg1 tsp salt4 cups bread flour1/4 cup instant vanilla pudding mix1 tbsp sugar1tbsp active dry yeastFILLING:1/4 cup butter, softened1 cup packed brown sugar2 tsps ground cinnamon ( more if you like cinnamon)FROSTING:4 oz cream cheese, softened1/4 cup butter, softened1-1/2 cups confectioners sugar1/1/2 tsps milk1/2 tsp vanilla extract1. 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...