1/2 recipe Sweet Roll Dough
1 tbsp. butter, softened
3 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
Creamy Glaze

Roll dough into rectangle, 12 x 6 inches, on lightly floured surface; brush with butter. Mix brown sugar and cinnamon; sprinkle lengthwise over half of the rectangle. Fold other half onto sugared half. Cut into 12 1-inch strips.

Holding ends of each strip, twist in opposite directions. Place twists about 2 inches apart on greased cookie sheet; press ends of twists on cookie sheet. Cover; let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake until golden brown, 12 to 15 minutes. Spread with Creamy Glaze while warm. 1 dozen rolls.

CREAMY GLAZE:

Beat 3/4 cup powdered sugar, 1 tablespoon butter, softened, 3/4 teaspoon vanilla and 2 to 3 teaspoons hot water until smooth and of spreading consistency.