FILLING:

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

Beat all ingredients until smooth. Set aside.

DOUGH:

4-5 c. flour
1/3 c. + 1/2 tsp. sugar
1/3 c. oil
2 pkgs. active dry yeast
1/2 c. warm water, 105-115 degrees
1 tsp. salt
2 eggs, room temperature
1 c. scalded milk, cooled to 110 degrees

Dissolve yeast with 1/2 teaspoon sugar in warm water. Let stand 5 minutes. In mixer bowl, combine 3 cups flour, the rest of the 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 the side of the bowl. On a floured surface knead the dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.

Grease 2 (9") round cake pans. On lightly floured surface, roll dough into 18"x10" rectangle. Spread with filling. Roll tightly from the long side. Cut into 14 (1 1/4") slices. Place 1 roll, cut side up in the center of each pan. Arrange remaining rolls in a circle of six around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Bake in 350 degree oven for 25 to 30 minutes until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool. If desired, drizzle icing over cooled rolls.