Cinnamon Rolls

I've been making a whole lot of cinnamon rolls lately, for various things. I've been craving Cinnabon, but we don't have one around, so this is as close as I've come so far. I think I really need the strong cinnamon for these to taste "just right." I haven't tried it yet, but I think these could easily be made without the pecans and be just as good. I've been using individual boxes of sugar/fat free pudding because they are just over an ounce. The original recipe called for a half box of normal instant pudding mix, & I didn't feel like trying to measure that out more than once. You can do either and it turns out fine.

Cinnamon Pecan Rolls
adapted from a recipe found on AllRecipes.com

1/4 cup warm water
1/4 cup butter, melted
1 small box sugar/fat free instant vanilla pudding mix (approx. 1.3 oz.)
1 cup warm milk
1 egg, room temperature
1 TBSP sugar
1/2 tsp salt
4 cups bread flour
1 packet(.25 oz) OR 2 1/4 tsp yeast

BREAD MACHINE:
Place items into bread machine pan in order listed. (The yeast should not touch the liquid until the machine is turned on.) Set the dough machine to dough cycle and press start.

MIXER or BY HAND:
Place the above items, except flour, into a mixing bowl and combine slowly until all ingredients are combined. Slowly add the flour until it is all encorporated. Change to a dough hook, or place on a well floured surface and knead for 10 minutes. Cover dough with wax paper and a towel & place in a warm place to rise until doubled.

In the meantime combine the following in a bowl and set aside:
1 cup brown sugar
4-6 teaspoons ground cinnamon (according to flavor preference)
3/4 cup chopped pecans

Also coat the bottom and sides of a 9x13 pan with butter.

ALL:
When dough has risen, turn it onto a floured surface and roll into a 17x10 inch rectangle. Spread entire rectangle with 1/4 cup softened butter or margarine. Spread sugar & nut mixture over butter.

Roll up the dough starting on one of the long sides. Slice the finished "log" into 15 pieces (or 18 for slightly smaller rolls) and place into the 9x13 pan. Let rise again in a warm place until doubled (45-60 minutes).

Preheat the oven to 350*. Bake about 20 minutes or until top edges are just turning golden brown. Turn rolls onto a cooling rack to cool thoroughly if you are going to freeze them for later. Otherwise, serve them warm, straight from the pan & spread tops with icing.

OPTIONAL ICING:
(I found this was a little too heavy on cream cheese flavor for me, so I halved the amount of cream cheese the second time & it was better.)

Cream together & spread on warm rolls:
4 oz cream cheese
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1.5 tsp milk