3 c. flour
3 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2/3 c. milk
2 eggs, lightly beaten
3/4 c. butter, melted and cooled, divided
1/2 c. sugar
2 tbsp. cinnamon
1 1/2 c. powdered sugar, sifted
1 tsp. vanilla
milk

Sift first 4 ingredients together in a bowl, and set aside. Combine 2/3 c. milk, eggs, and 1/2 c. melted and cooled butter in a separate bowl, stir into dry mixture. Turn dough out onto a lightly floured board, and roll into a 1/2 inch thick rectangle, about 12 X 16 inches. Using a pastry brush, spread remaining 1/4 c. melted butter over dough. Sprinkle with 1/2 c. sugar and cinnamon. Roll as for a jelly roll, and seal edge. Cut into 3/4 inch slices. Place slices flat, sides touching, in a greased 9 X 13 inch pan.

Bake in a 375°F oven for 25 to 30 minutes, or until golden. Combine powdered sugar and vanilla in a small bowl; stir in enough milk to make a thin icing. Drizzle over hot rolls.

Yield: 18 rolls.

Can be prepared the night before and refrigerated. Take out of the refrigerator 30 minutes before baking, and allow an extra 5 to 10 minutes in the oven.