2 pkgs. active dry yeast
1/2 c. warm water
2 c. luke warm milk (scalded then cooled)
1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
6 1/2 - 7 1/2 c. flour
1/4 c. butter
1/2 c. sugar
1 tbsp. + 1 tsp. cinnamon

Powdered Sugar Frosting:

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

Dissolve yeast in water. Stir in milk, 1/3 c. sugar, oil, baking powder, salt, egg, and 3 c. flour. Beat until smooth. Stir in remaining flour until easy to handle. Knead 8-10 minutes. Place in greased bowl, let rise 1 1/2 hours. Punch down, divide in half. Roll out on floured surface 1/4 inch thick. Smear with butter sprinkle with cinnamon and 1/2 c. sugar. Roll dough into log, slice 1 1/2 -2 inches thick. Place on greased cookie sheet. Let rise until double in size.

Bake 350°F for 8-10 minutes or until golden brown. Prepare icing and spread over warm rolls.