Servings: 24

1 cup milk 1 cup milk
1 egg, beaten 1 egg, beaten
4 tablespoons melted butter 4 tablespoons melted butter
4 tablespoons water 4 tablespoons water
1/2 (3.5 ounce) package instant vanilla pudding mix ½ (3.5 ounce) package instant vanilla pudding mix
4 cups bread flour 4 cups bread flour
1 tablespoon white sugar 1 tablespoon white sugar
1/2 teaspoon salt ½ teaspoon salt
2 1/4 teaspoons bread machine yeast 2 ¼ teaspoons bread machine yeast
1/2 cup butter, softened ½ cup butter, softened
1 cup packed brown sugar 1 cup packed brown sugar
2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
1/4 cup chopped walnuts (optional) ¼ cup chopped walnuts (optional)
1/4 cup raisins (optional) ¼ cup raisins (optional)
1 teaspoon milk1 1/2 cups confectioners' sugar 1 teaspoon milk1 ½ cups confectioners' sugar
4 tablespoons butter, softened 4 tablespoons butter, softened
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Prep
15 m
Cook
20 m
Ready In
3 h 35 m
1)Combine water, yeast, sugar. Allow to proof for about 15 minutes in warm place (cover with plastic wrap or a damp towel). I leave my yeast to proof in the microwave after having turned it on for a minute to heat it up. Then I put the yeast mixture in (don't turn on while it is in!).
2)Mix remaining wet ingredients for dough in mixer (or by hand). Add yeast mixture. Mix till combined.
3)Switch whisk attachment w/ the dough hook (or knead by hand in a large bowl to save mess of having to knead on a surface). Slowly mix in the flour w/ the dough hook, on a low speed. Once flour is more or less blended (& won't fly out of the sides), knead at a high speed till it forms a sort of ball around the dough hook. Avoid adding lots of extra flour to avoid dry buns.
4) Put in large greased and/or lightly floured bowl. Cover & let rise in warm place till doubled in size (about 30 to 40 minutes- don't leave longer, even not yet doubled). Roll out to a large rectangle.
Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into ½ inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

www.allrecipes.com/recipe/7176/soft-moist-and-gooey-cinna...  www.allrecipes.com/recipe/7176/soft-moist-and-gooey-cinna...