2 pkg. dry yeast
1/2 c. warm water
2 1/2 c. milk
2/3 c. corn oil
3/4 c. sugar
1 tsp. salt
1 tsp. vanilla
1/4 c. honey
Flour to stiff dough
Sugar and cinnamon

GLAZE:

2 c. powdered sugar
1 tsp. vanilla
1/4 tsp. salt
3 tbsp. milk (more or less to desired consistency)

Scald milk, oil, sugar and salt. Dissolve yeast in warm water. Cool milk mixture to lukewarm. Add yeast and vanilla and honey.

In large bowl, stir until well mixed and completely dissolved. Add flour, one cup at a time, until dough is not shiny or sticky. Turn out in oiled bowl, turn in bowl so all sides are oiled. Let rise in oven with light (no heat) until doubled.

Punch down, divide in half. Roll out to 1/2 inch thick rectangle, dot with 1 stick butter, sprinkle with sugar and cinnamon as desired. Roll lengthwise, cut in 1-inch slices, place 1 inch apart on greased cookie sheet. Do other half the same way. Let rise again. Remove from oven carefully, heat oven to 375 degrees. Gently return to oven (one pan at a time). Bake until golden brown. Don't over cook.

Mix together glaze ingredients, whip with wire whip. Drizzle over warm rolls, the more the better. Store in airtight container.