T.J. CINNAMON'S CINNAMON ROLLS

Steps:

• 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 inches 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°F.
• 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.
• (Can be made ahead.
• Wrap well and freeze up to 1 month.
• Thaw, wrapped, at room temperature.) Makes 14 rolls.
• Nutrition per roll: 410 calories 14 gm fat 6 gm protein 67 gm carbohydrates 250 mg sodium 60 mg cholesterol Prep.
• time: 45 minutes plus rising Baking time: 25 to 30 minutes From Jim Vorheis.
• From: Michelle Bass.