DOUGH:

3 to 3 1/2 c. flour
1/4 c. sugar
1 pkg. yeast (dry)
1/4 c. butter
3/4 c. hot tap water
3/4 tsp. salt
Oil

FILLING:

2 tbsp. butter, softened
1/4 c. sugar
2 tsp. cinnamon

GLAZE FROSTING:

1 c. confectioners' sugar
1/2 tsp. vanilla
2-4 tbsp. milk

In a large bowl, mix 1 1/2 cups flour, sugar, salt and dry yeast. Add butter. Gradually add hot tap water. Beat 2 minutes at medium speed. Add egg and 1 cup flour. Beat 2 minutes at high speed. Stir in enough flour to make dough. Knead 8-10 minutes. Put in greased bowl, cover with plastic wrap and let rise 20 minutes.

Punch down. Roll into rectangle, 9 x 15 inches. Spread with butter, sugar, and cinnamon. Roll tightly beginning with wide side. Cut into 1 inch slices. Place in greased 9 x 13 inch pan.

Brush with oil; cover with plastic wrap. Refrigerate 2-24 hours. When ready to bake, uncover and let stand 10 minutes. Bake 20-25 minutes at 375 degrees. Remove and when cool frost with glaze frosting - mix sugar, vanilla and enough milk to make a glaze. Makes 15-18 rolls.