Recipe - T.j. Cinnamons Cinnamon Rolls

2 pack Active dry yeast
One half cup Warm water (105115 degrees
f)
1/3 cup Plus
One half teaspoon Sugar
4 (up to)
5 cup Flour
1 teaspoon Salt
1 cup Milk; scalded and cooled to
110 degrees F
1/3 cup Salad oil
2 Eggs; room temperature

FILLING
One half cup Butter; softened
1 cup Packed brown sugar
One half cup Granulated sugar
2 tablespoon Cinnamon

ICING
1 cup Sifted confectioner's sugar
2 (up to)
3 tablespoon Warm milk
1 teaspoon Vanilla extract

From: Jim Wooley JWOOLEY@ucs.indiana.edu

Date: Tue, 19 Apr 1994 04:07:55 GMT
In cup dissolve yeast in water with One half 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 One half 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, draftfree 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 One fourth 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.

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