Categories: Breads, Breakfast 
      Yield: 14 servings 
  
      2 pk Active dry yeast 
    1/2 c  Warm water (105-115 degrees 
    1/3 c  Granulated sugar - PLUS 1/2 
           -teaspoon 
      4 c  Flour - all-purpose, 
           -(actually 4 to 5 cups) 
      1 ts Salt 
      1 c  Milk - scalded and cooled to 
    110    Degrees F. 
    1/3 c  Salad oil 
      2    Eggs - at room temperature 
 
----------------------------------FILLING---------------------------------- 
    1/2 c  Butter  - or margarine, 
           -softened 
      1 c  Brown sugar - firmly packed 
    1/2 c  Granulated sugar 
      2 tb Cinnamon 
 
-----------------------------------ICING----------------------------------- 
      1 c  Confectioner's sugar - 
           -sifted 
      2 tb Milk - warm (actually 2 to 3 
           -Tablespoons) 
      1 ts Vanilla extract 
  
  In cup dissolve yeast in water with 1/2 teaspoon sugar.  Let stand for 5 
  minutes.  In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and 
  the salt.  At low speed gradually beat in milk, oil, eggs and yeast 
  mixture; beat until well blended.  Beat in additional flour (about 1-1/2 
  cups) until dough pulls away from the sides of bowl.  On floured surface 
  knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased 
  bowl, turning to grease top.  Cover and let rise in a warm, draft free 
  place until doubled in bulk, 1 hour. FILLING: In mixer bowl beat all 
  ingredients until smooth; set aside. Grease two 9 inch round cake pans. On 
  lightly floured surface roll dough into an 18x10" rectangle. Spread with 
  filling.  Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. 
  Place 1 roll cut side up in center of each pan. Arrange remaining rolls in 
  a circle of 6 around the center roll. Cover and let rise until doubled in 
  bulk, 30 to 40 minutes.     Preheat oven to 350 degrees.  Bake 25 to 30 
  minutes, until golden brown.  Cool in pans 10 minutes.  Invert onto wire 
  racks, then invert again to cool. ICING:     In medium bowl whisk all 
  ingredients until smooth.  Drizzle over cooled rolls.  (Can be made ahead. 
  Wrap well and freeze up to 1 month. Thaw, wrapped, at room temperature.) 
  Makes 14 rolls. Nutrition per roll: 410 calories 14 gm fat 6 gm protein 67 
  gm carbohydrates 250 mg sodium 60 mg cholesterol Prep. time: 45 minutes 
  plus rising Baking time: 25 to 30 minutes From Jim Vorheis. From: Michelle 
  Bass