2 pkg. active dry yeast (5 tbsp.)
1/2 c. warm water
2 c. lukewarm water
1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
5-6 c. flour

Dissovle yeast in warm water. Mix all of ingredients well until smooth and easy to handle. Turn dough onto well floured board or cloth. Knead until smooth and elastic, 8-10 minutes. Place in greased bowl, turn dough so greased side is up. Cover. Let rise until double, 1 1/2 hour. Grease 2 oblong pans, 9 x 13. Punch dough down, divide in half. Roll in rectangle 10 x 12. Spread with 4 tablespoons butter. Mix 1/2 cup and 1 tablespoon sugar with 1 teaspoon cinnamon. Sprinkle on top of dough. Roll up. Cut in 1 to 1 1/2 inch slices. Place in pan, cover with heavy foil, refrigerate overnight or let rise until double again. (Will keep 12- 48 hours.)

FROSTING:

1 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla