DOUGH:

3 1/2 c. sifted flour
1/3 c. sugar
1 pkg. active dry yeast
1 tsp. salt
1/2 c. water or orange juice
1/2 c. milk
1/4 c. oil or butter
1 egg

FILLING:

1 1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. soft butter

ICING:

1 c. confectioners sugar
1 tsp. vanilla or lemon flavoring
2 tbsp. milk
1 tsp. oil

In a large mixing bowl, mix one cup flour, sugar, yeast and salt. In saucepan, heat water, milk and oil/butter over low heat until warm and butter is melted. Gradually add liquid to dry ingredients and beat with an electric mixer for 2 minutes at medium speed.

Add egg and one cup flour, or enough to make a thick batter. Beat at high speed for 2 minutes. Gradually add enough of remaining flour to make a stiff dough. Turn out onto a heavily floured board and knead 5-10 minutes or until smooth. Add flour to board as needed to prevent dough from sticking.

Place dough in greased bowl. Turn dough once to bring greased side to top. Cover with a damp cloth and let rise in a warm place, until double in bulk, about 1 1/2 hours. Punch down and turn onto lightly floured board.

Knead 5 times. Divide dough in half. Roll half of dough to 25x15 size. Spread with 1/4 cup soft butter. Sprinkle with half of the brown sugar and cinnamon mixture. Roll lightly, starting with wide side Pinch edges. Repeat with other dough. Twist the rolls and attach ends in greased pan. Cover with greased wax paper and a towel. Let rise in warm place for 1 1/2 hours or until doubled.

Place in 375 degree oven. Bake for 20-25 minutes until golden. After cake has cooled, spread icing on top. Decorate cake with gold, purple and green sugars.

TO MAKE ICING: Mix sugar, vanilla and milk. Beat for 1 minute with electric mixer. Add oil and beat until creamy consistency. If icing is too thick, add a few drops of milk and beat to correct consistency. Serves 12.