1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/2 c. granulated sugar
1/4 c. milk
4 tbsp. melted butter
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
2 1/4 to 2 1/2 c. all-purpose flour
2 tsp. cinnamon

GLAZE (optional) :

1/2 c. powdered sugar mixed with 1 tbsp. milk

Sprinkle yeast and a pinch of sugar into warm water. Let stand until foamy, about 4 minutes.

Mix milk, 1/4 cup sugar, 2 tablespoons melted butter, egg, vanilla and salt in large bowl. Add yeast mixture and 2 cups flour. Combine well until sticky dough is formed.

On a lightly floured surface, knead in 1/4 to 1/2 cup flour to form a workable dough. Knead about 8 minutes until smooth and elastic.

Place in a buttered bowl; turn to coat top with butter. Cover.

Let rise in warm, draft-free place for 1 hour or until doubled.

Mix cinnamon and 1/4 cup sugar; set aside.

Roll dough out into a 9x14 inch rectangle. Brush with 1 tablespoon butter. Sprinkle with cinnamon sugar.

Roll tightly from the short end. Cut into 9 to 11 slices.

Place, cut side up, in greased, 8 inch round cake pan. Brush top with remaining melted butter. Cover. Let rise for 1 hour.

Bake at 350 degrees for 25 minutes until golden brown. Remove from pan. Drizzle with glaze, if desired. Serve warm or at room temperature.

Makes 9 to 11 rolls.