2 pkg. yeast
1/2 c. warn water (105-110 degrees)
2 c. lukewarm milk, scalded, then cooled
1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
5 to 6 c. flour
4 tbsp. butter
1/2 c. sugar
1 tbsp. plus 1 tsp. cinnamon

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well floured board, knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours.

Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough, divide into halves. Roll 1 half into rectangle 12 x 10 inches. Spread with half of the butter. Mix 1/2 cup sugar and cinnamon; sprinkle half the mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut into 12 slices. Place in 1 pan. Cover pan tightly with heavy duty foil. Repeat with remaining dough. Refrigerate at least 12 hours, but no longer than 48 hours.

To bake immediately, do not wrap with foil. Let rise in warm place until double, about 30 minutes. Bake 30 to 35 minutes at 350 degrees.

FROSTING:

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

CARAMEL PECAN:

1 c. brown sugar
1/2 c. butter
2 tbsp. light corn syrup
1/2 c. pecan halves

Omit frosting. Before rolling dough, heat brown sugar and butter until melted. Remove from heat. Stir in corn syrup. Divide mixture between pans. Sprinkle with pecan halves. Roll dough, slice, refrigerate, and bake as directed. Immediately invert pan on large tray. Let pan remain 1 minute so caramel drizzles over rolls.