Submitted by Carol O. of Utah
Icing: 1/4 cup butter, capful of vanilla, powdered sugar til desired thickness, (drizzle of milk for thinning if needed)
1 stick butter
1 cup milk
microwave for 3-4 minutes
combine 1/2 cup warm waer with 2 packages yeast and 1 tablespoon sugar; set aside.
In large mixing bowl, combine 1/2 cup sugar 1 1/2 teaspoons salt, 1 cup warm water; add milk and melted butter. Stir in 2 eggs, add 2 cups flour and stir. Add yeast mixture, stir, then add 4 cups flour. Stir until all flour is absorbed. Knead for about 5 minutes, adding flour to make a sticky bal.(usually 1/2 to 1 1/2 cups) The color of the dough will lighten and the texture will become smooth. The sides of the bowl should be free of dough. Grease sides of bowl, cover and let rise until doubled.
Butter or grease a large cookie sheet. Combine one stick butter, melted, with 1 cup brown sugar and 3 tablespoons cinnamon.
Punch down dough: on a floured surface, roll out into a rectangle. The wider the rectangle, the bigger the rolls - (I usually roll it about 10 inches wide). Try to get the dough 1/2 inch thick. Spread the cinnamon mixture on evenly. Start in one of the bottom corners and begin rolling up the dough by first stretching out a portion then tightly rolling it up...Continue to roll up; bring the top of the rectangle onto the top of the roll and pinch to close.
With a sharp knife, cut rolls about 1 1/2 inch thick. Cover rolls on the cookie sheet and let rise until doubled. Bake at 350 for about 12 - 14 minutes. While rolls are still warm, cover with icing. Enjoy!
*For orange rolls you can combine 1 stick butter, 1 cup white sugar and the grated rind of one large orange for the filling and spread evenly over the rectangle of dough instead of the cinnamon mixture.
