Cinnamon Cinnamon Rolls
Category: Breads & Rolls
2 packages active dry yeast
1/2 cup warm water (105-115 degrees F)
1/3 cup plus 1/2 teaspoon granulated sugar
4 to 5 cups all-purpose flour
1 tsp salt
1 cup milk, scalded and cooled to 110 degrees F.
1/3 cup salad oil
2 eggs, at room temperature
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 Tbsp cinnamon
1 cup sifted confectioner's sugar
2 to 3 Tbsp warm milk
1 tsp vanilla extract
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from the sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.
Filling: In mixer bowl beat all ingredients until smooth; set aside. Grease two 9 inch round cake pans. On lightly floured surface roll dough into an 18x10" rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.
Icing: In medium bowl whisk all ingredients until smooth. Drizzle over cooled rolls.
Makes 14 rolls.