The Best Cinnamon Rolls

• FOR THE ROLLS:
• 1/4 cups Warm Water
• 1/2 cups Milk, Room Temperature
• 1/2 cups Half-and-Half, Room Temperature
• 1 whole Egg, Beaten
• 1/4 cups Butter, Softened
• 1/2 teaspoons Salt
• 4 cups All-purpose Flour
• 1 box (3.4 Oz. Box) Vanilla Instant Pudding
• 1 Tablespoon Instant Yeast
• _____
• FOR THE CINNAMON MIX:
• 1/4 cups Butter, Softened
• 1 cup Brown Sugar
• 2 Tablespoons Cinnamon
• _____
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 2 cups Confectioners Sugar
• 1/4 cups Butter, Softened
• 1 teaspoon Vanilla

1. You may want to look at your owner's manual for your bread machine, but this is how I did it for mine.
2. Add the ingredients through yeast in the order listed. I used the dough cycle. Once it is done kneading and rising, roll the dough out on a floured surface into an 18x30-inch rectangle.
3. To make the cinnamon mix, mix together butter, brown sugar and cinnamon. Spread this mix over the rolled out dough. Starting at the long edge of the dough, roll it up tightly, pinching to seal. Using plain dental floss, slide it under the dough log and slice your rolls every 2 inches.
4. Line a jelly roll pan with greased parchment paper. Place rolls 2 inches apart. Cover and let rise in a warm place (the oven with the light on is perfect) until doubled in size, about 1 hour. Rolls should be touching each other after rising; if not, push them together so they are touching.
5. Bake in a preheated 350 degree F oven for 20 minutes or until golden brown.
6. Mix frosting ingredients until smooth and well combined. Spread on warm cinnamon rolls and enjoy immediately!

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Taken from tastykitchen.com/recipes/breads/the-best-cinnamon-rolls/ (may not work)