The Best Tasting Cinnamon Rolls Ever

I just inherited a bread machine, so I thought I'd start looking for recipes to use with it.  I love eating homemade bread, but I hate all the time involved in rising bread, etc.  I had promised Brandon that I would make some cinnamon rolls to send with him to work, but I wanted to find a really good recipe.  I found this one online that is a copy cat Cinnabon recipe.  I actually think these taste better.  I'm sure it is adaptable to making without a machine, too!  I had a lot of people asking for the recipe, so here it is.  I'll add my own notes throughout about the things I changed.

Recipe: Cinnabon Cinnamon Rolls Clone (I'll be calling these The Best Tasting Cinnamon Rolls Ever)

CDKitchen http://www.cdkitchen.com


Ingredients:
***DOUGH***
1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix
1 tablespoon bread machine yeast
***FILLING***
1 cup brown sugar -- packed
1 tablespoon cinnamon
1/4 cup butter -- softened
***CREAM CHEESE CINNAMON FROSTING***
4 ounces cream cheese -- softened
1/4 cup butter -- softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cup powdered sugar
1/2 teaspoon cinnamon


Directions:
Dough Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. After dough cycle ends, on a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly.

Filling: In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. (I only used about 1/2 the butter and sugar mixture that this calls for.)  Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. (I actually made these thinner than the two inches.)  With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.

Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. (This is so good, I wouldn't change it at all!)

The website I got this recipe from said that this made 9-10 rolls, but I got 16 out of it, and they were good sized rolls.  I'm pretty sure these will be baking in our oven Christmas morning!