2 pkgs. dry yeast
1/2 c. warm water
2 c. lukewarm milk, scalded then cooled
1/3 c. sugar
1/3 c. oil or shortening
3 tsp. baking powder
2 tsp. salt
1 egg
5 to 6 c. flour
4 tbsp. butter, softened
1 tbsp. plus 1 tsp. cinnamon
1/2 c. sugar

Dissolve yeast in warm water. Stir in 1/3 cup sugar, oil, baking powder, salt and egg and 1/2 of 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, let rise until double, about 1 1/2 hours. Punch down and roll into rectangle. Spread with butter. Sprinkle with mixture of cinnamon and sugar. Roll dough into log lengthwise. Then slice into 1 inch slices and place slightly apart in 13 x 9 inch pan, greased.

This will fill 2 pans. Wrap tightly with aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours. Remove foil from pan. Bake at 350 degrees until golden, 30 to 35 minutes. Frost with powdered sugar icing. Can be used for any caramel roll also.