1 c. skim or 1% milk
3 tbsp. sugar
1 tbsp. butter
1 pkg. dry yeast
1/4 c. warm water
1 egg, beaten (2 egg whites)
3 3/4 c. plus 2 tbsp. bread flour, divided
1 tbsp. skim milk or 1% milk
1/2 tsp. salt (opt.)
Veg. cooking spray
2 tbsp. butter, melted
1/4 c. plus 2 tbsp. firmly packed brown sugar
2 tsp. ground cinnamon
1/2 c. sifted powdered sugar
1/2 tsp. vanilla

Heat milk over medium high heat in a saucepan, until bubbles form around edge (do not boil). Remove from heat; add sugar and 1 tablespoon butter, stirring until butter melts. Let cool until warm. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add milk mixture, egg and salt (optional). Stir well. Gradually stir in 3 1/2 cups flour to make dough (soft). Turn out onto lightly floured surface and knead until smooth (about 8 minutes). Add remaining flour, 1 tablespoon at a time to keep dough from sticking to surface.

Place dough in large bowl coated with spray, turning to coat top. Cover and let rise in warm place, free from drafts, 1 hour or until doubled in bulk. Punch dough down, turn onto floured surface, roll into a 20 x 8 inch rectangle. Brush 2 tablespoons melted butter on entire surface. Combine brown sugar and cinnamon. Sprinkle evenly on dough. Beginning at long side roll up dough tightly, jellyroll fashion; pinch seam to seal. Cut roll into 20 (1 inch) slices. Arrange slices, cut sides up, in a 13 x 9 x 2 inch baking pan coated with cooking spray.

Cover and let rise in a warm place, free from draft, 30 minutes or until doubled in size. Bake at 350 degrees for 22 minutes. Combine powdered sugar, milk and vanilla, stir well. Drizzle over rolls. Yield: 20 rolls.