1 c. sugar
1 c. butter, melted
1/2 c. ground cinnamon
1 1/2 c. all-purpose flour, divided
1/2 c. butter, melted
2 1/2 c. powdered sugar
1/4 c. milk
1 tsp. milk
1 recipe Parkerhouse Rolls dough (in cookbook)

Combine first 3 ingredients; set aside. Grease 4 (8-inch) round cake pans; set aside. After Parkerhouse Rolls dough has risen per directions; sift 1/2 cup flour in a thick layer evenly over work surface. Turn half of dough out onto floured surface. (Dough will be very soft.) Set remaining half of dough aside. Sift 1/4 cup flour evenly over dough. Roll dough into a 30 x 20-inch rectangle. Spread half of cinnamon mixture over dough. Roll up dough jellyroll fashion, starting at the short side, just to the center of the rectangle; cut dough alongside of roll to release it. Roll up remaining half of rectangle in the same fashion. Set rolls of dough aside. Repeat procedure using remaining 3/4 cup flour, dough and cinnamon mixture. Cut each roll of dough into 16 (1 1/4-inch thick) slices. Place 16 slices, cut sides down, in each prepared pan, leaving 1/4-inch space between slices. Brush slices with 1/2 cup melted butter. Let rise, uncovered, in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.

Preheat oven to 375°F.

Bake rolls, uncovered, for 15 to 18 minutes or until lightly browned. Cool slightly in pans on wire racks. Combine powdered sugar, milk and vanilla, stirring until smooth; drizzle over warm rolls.

Yield: 64 rolls.