ROLLS:

2 1/2 to 3 c. flour
1 pkg. dry yeast
1/3 c. warm water
1/2 c. milk
1/4 c. sugar
2 tbsp. butter
1 egg
3/4 tsp. salt

FILLING:

2 tbsp. butter
1/2 c. sugar
2 tsp. cinnamon

ICING:

1 c. powdered sugar
2 tbsp. butter
1 tbsp. milk
3/4 tsp. vanilla

Dissolve yeast in warm water. Mix warm milk, sugar, salt and butter. Add to yeast; then add 1 1/2 cups flour, mixing well, then beating vigorously until smooth. Stir in enough remaining flour to make a soft dough. Knead 5 to 10 minutes, or until smooth. Cover with plastic wrap, then a towel. Let rest 20 minutes; then punch down.

Roll dough into a rectangle; brush with 2 tablespoons melted butter; sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Roll tightly and cut into 18 rolls. Place in a greased 9x13 inch pan. Brush surfaces with oil. Cover loosely with plastic wrap and place in the refrigerator for 2 to 24 hours.

When ready to bake, remove and uncover. Let stand at room temperature for 10 minutes while preheating oven at 375 degrees. Bake 20 to 25 minutes or until done. (Bake on a lower rack for best results.) Ice rolls while they are still warm.