Raspberry Cinnamon Rolls

1 cup milk (heat 20 seconds in microwave)
¼ cup water
1 cap vanilla (optional)
¼ cup butter, softened
1 egg (partially beaten)
1 tsp. salt
4 cups bread flour (1 cup =5oz flour)
¼ cup instant vanilla pudding
1 Tbsp. sugar
1 Tbsp active dry yeast (instant)

In your bread machine place the ingredients in order. Set dough setting. Run bread machine. Let rise until double in bulk. Roll out on lightly floured breadboard to ½ inch thickness, to around 20x12 inches Spread with orange or cinnamon butter. Roll into a jelly roll. Cut 1 inch slices.

Alternate: Cut into twenty by 10 inch strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each stack upright into a well greased muffin tin.

Cover and let rise till double. About 2 hours.

Bake at 350 degrees for 20 minutes. Do not over bake.

Drizzle with glaze or spread frosting when the rolls are hot.

Cinnamon Butter:
¼ cup butter
1 cup packed brown sugar
2 tsp. ground cinnamon

Raspberry Jam Layer:  Let cool for 10 minutes or so. Then spread raspberry jam on the top of the rolls.  Try Emily's simple raspberry freezer jam for an amazing flavor  Frost it with cream cheese frosting

Cream Cheese Frosting:
4 oz. cream cheese, softened
¼ cup butter, softened
1 ½ tsp. milk
½ tsp vanilla extract
1 ½ cup powdered sugar

Mix until smooth.