2 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/3 c. + 1/2 tsp. granulated sugar
4-5 c. all purpose flour
1 tsp. salt
1 c. milk, scalded and cooled
1/3 c. salad oil
2 eggs, room temperature

FILLING:

1/2 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 tbsp. cinnamon

ICING:

1 c. sifted powdered sugar
2-3 tbsp. milk
1 tsp. vanilla

In cup, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed, gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from sides of bowl. On floured surface knead dough until smooth and elastic 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until doubled in bulk - 1 hour. Make the filling and set aside. Grease two 9 inch round cake pans. On lightly floured surface, roll dough into an 18 x 10 inch rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes until golden brown. Cool in pans 10 minutes. Invert onto wire racks to cool. Make the Icing and drizzle over rolls. Makes 14.