Dough Ingredients:
1/4 cup (60 ml) butter, melted
1/4 cup (60 ml) water
1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)
1 cup (225 ml) milk
1 egg, beaten
1 tbsp (15 ml) sugar
1/2 tsp (2 ml) salt
4 cups (950 ml) all-purpose flour (unbleached is best)
2-1/2 tsp (12.5 ml) yeast
Filling:
1/2 cup (125 ml) butter, melted
1 cup (225 ml) brown sugar
2 tsp (10 ml) ground cinnamon
raisins (optional)
chopped nuts (optional)
Frosting:
4 oz (112 grm). cream cheese, softened
1/4 cup (60 ml) butter, softened
1-1/2 cups (350 ml) confectioners sugar
1/2 tsp (2 ml) vanilla
1-1/2 tsp (7 ml) milk
1/4 tsp (1 ml) vanilla extract
1/4 tsp (1 ml) almond extract

Dough:
Place ingredients in your bread machine following its specifications for the dough cycle.
When it is completed with the dough making option, remove from machine and roll out to a 17 inch x 10 inch (approx.) rectangle.
Filling:
Mix together brown sugar and cinnamon, set aside.
Spread melted butter over dough.
Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if you want them, on top of the buttered dough.
Roll tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 3/4" slices, (I use the dental floss trick and avoid the problems with knife slicing).
Place into greased cake pans. (I use just my rectangle turkey roaster!).
Let rise until doubled.
Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake! Essential to keep them tender and perfectly textured.
Frosting:
Mix all the ingredients together. (I have also used rum and brandy for flavorings with great success).
Spread on very warm rolls.
Comments
They are best when eaten fresh, but you can freeze them. Thaw to room temperature and then microwave them for about 15-20 seconds to warm them up.

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