4 1/4 to 4 3/4 c. flour
1 pkg. active yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. butter
1 tsp. salt
2 eggs

TOPPING OR FILLING:

6 tbsp. butter, soft
1/2 c. packed brown sugar
2 tsp. cinnamon

GLAZE:

1 c. powdered sugar
1 tsp. vanilla
3/4 tsp. milk

Combine 1 1/2 cups flour and yeast. Heat milk, sugar, and butter and salt just until warm and butter is almost melted, stirring constantly. Add milk mixture to flour and yeast, add eggs. Beat with mixer on low for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Stir in as much remaining flour as you can. Turn dough on floured surface. Knead in remaining flour, 3-5 minutes. Place dough in greased bowl, turn once. Cover and rise until double, 1 to 1 1/2 hours.

Punch down dough. Divide in half, cover and rest for 10 minutes. Roll half dough. Spread with butter and half of topping. Roll up and cut. Seal edges. In greased pan, let rise until nearly double, 30 minutes. Bake at 350 degrees for 25-30 minutes. Cool.

Mix ingredients of glaze together until drizzling consistency and drizzle over rolls.