2 pkgs. yeast
1/2 c. warm water, 105-115 degrees
2 c. lukewarm milk, scalded then cooled
1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
5-6 c. flour
4 tbsp. butter
1/2 c. sugar
1 tbsp. + 1 tsp. cinnamon

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups of the 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 in warm place until double, about 1 1/2 hours.

Grease 2 oblong 13"x9"x2" pans. Punch down dough, divide into halves. Roll 1 half into rectangle, 12"x10". Spread with half of the butter. Mix with 1/2 sugar and cinnamon, then sprinkle half of the mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut into 12 slices. Place in 1 pan. Wrap pan tightly with heavy duty foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake 30 to 35 minutes at 350 degrees.

FROSTING:

1 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla

Variation for Caramel Pecan Topping: Omit frosting. Before rolling dough heat 1 cup brown sugar and 1/2 cup butter until melted. Remove from heat. Stir in 2 tablespoons light corn syrup. Divide mixture between pans. Sprinkle with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain 1 minute so caramel drizzles over rolls.