T.J. Cinnamon's Cinnamon Rolls

By mitzzy

Ingredients

• Dough:
• 2 pkgs. active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/3 cup sugar
• 1/2 teaspoon sugar
• 4 −5 cups all−purpose flour, divided
• 1 teaspoon salt
• 1 cup milk, scalded and cooled to 110 degrees
• 1/3 cup vegetable oil
• 2 eggs, room temperature
• Filling:
• 1/2 cup butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 tablespoons cinnamon
• Icing:
• 1 cup confectioners' sugar
• 2 −3 tablespoons warm milk
• 1 teaspoon vanilla

Preparation

Step 1

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrange