Cinnamon Rolls

Ingredients:

Dough:
1/4 cup warm water
1/4 cup butter, melted
1/2 package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups flour
1 (.25 ounce) package active dry yeast

Filing:
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans - optional

Frosting:
1/2 (8 ounce) package cream cheese , softened
1/4 cup butter, softened
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon milk

Directions:

First, combine 1/2 tablespoon sugar, salt and yest the 1/4 cup warm water. Let it rise in a warm and dark place for about 10 mins.
Meanwhile, beat the egg and butter until smooth. Add the remaining half tablespoon sugar. Combine the flour and pudding mix. Now add to it the yeast, warm milk and make a smooth dough. Turn the dough onto a lightly floured surface and roll into a 17/10 inch rectangle.
Mix the brown sugar, cinnamon and pecans if using them.
Spread the softened butter from the filling and sprinkle the brown sugar mixture over it.
Roll up the dough from the long side. Slice into 16 one inch slices and place in a buttered pan. Let it rise in a warm and dark place until doubled.
Preheat the oven to 350 F (175 C). Bake for 15-20 mins.
To prepare the frosting, stir together cream cheese, butter, confectioners sugar, vanilla and milk.
Once the rolls are ready top them with the frosting.
Enjoy!

TIPS:
You can use white sugar if don't have the brown on hand.
The ready rolls will be good for up to 2-3 days.
You can freeze the unbaked cinnamon rolls for a few weeks. Defrost and bake once you need them.