4 – 4 1/3 c. all-purpose flour 1 pkg. active dry yeast
1 c. milk 1/3 c. sugar
1/3 c. butter ½ t. salt
2 eggs 3 T. butter, melted
½ c. sugar 2 t. ground cinnamon
1 recipe powdered sugar icing
In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, the 1/3 c. sugar, the 1/3 c. butter and salt just till warm and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough onto a floured surface. Knead in enough remaining flour to make moderately soft dough that is smooth and elastic. Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place until double in size.
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9 ½ – inch round baking pans. Roll each portion of the dough into a 12×8 – inch rectangle. Brush the 3 T. melted butter over dough. Combine the ½ c. sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from a long side.
Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise until nearly double. Bake in a 375* oven for 20-25 minutes or till golden. Cool slightly; remove from pans. Drizzle with Powdered Sugar Icing. Makes: 24 rolls
Powdered Sugar Icing
1 c. sifted powdered sugar ¼ t. vanilla 1 T. milk OR orange juice
In a mixing bowl combine powdered sugar, vanilla and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, till it reaches drizzling consistency. Makes: ½ c.