1/2 Sweet Roll Dough (see below)
2 tbsp. butter, softened
1/4 c. sugar
2 tsp. ground cinnamon

Roll dough into rectangle, 15x9-inches, on lightly floured surface; spread with butter. Mix sugar and cinnamon, sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into nine slices. Place slightly apart in greased square pan, 9x9x2-inches, or in greased medium muffin cups, 2 1/2 x 1 1/4-inches. Let rise until double, about 40 minutes.

Heat oven to 375°F. Bake until golden brown, 25 - 30 minutes. Spread rolls with creamy glaze while warm.

Makes 9 rolls.

Creamy Glaze:

3/4 c. confectioners' sugar
1 tbsp. butter, softened
3/4 tsp. vanilla
2 tsp. hot water (up to 3)

Beat 3/4 cup confectioners' sugar, 1 tablespoon butter, softened, 3/4 teaspoon vanilla and 2 to 3 teaspoons hot water until smooth and of spreading consistency.

Sweet Roll Dough:

1 pkg. active dry yeast (about 1 tbsp.)
1/2 c. warm water
1/2 c. lukewarm milk (scalded then cooled)
1/2 c. sugar
1/2 c. shortening or butter, softened
1 tsp. salt
2 eggs
3 1/2 c. all-purpose flour (up to 4)

Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, eggs and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until doubled, about 2 hours. Dough is ready if indentation remains when touched. Rising time may be slightly longer for refrigerated dough.