1/4 csoftened butter 1/2 c sugar 2 tor more ground cinnamon 3/4 c sugar, powdered 1 T butter, unsalted 1/4 t vanilla extract 1 T milk
Use half of basic sweet roll dough. Roll to 18x12 rectangle. Spread with butter, sprinkle on cinnamon and sugar. Roll up starting on long side. Cut into 18 slices.
Place cut side down on greased 13X9 pan. Cover and let rise until doubled.
Bake in preheated 375 oven for 25-30 minutes or until golden brown. Remove from pan to cool on wire racks.
Blend remaining ingredients to form a glaze, adding a little extra milk if needed. Drizzle over warm rolls. Serve Warm.
6 cor more flour, all purpose 1/2 c sugar 2 t salt 2 T yeast 1 c water 1 c milk 1/2 c butter, unsalted 1 ea egg
Warm milk, water and butter till warm (can put finger in without burning.) Cool if needed
Combine 2 cups flour, sugar, salt and yeast. Blend well. Add warm liquid and egg. Blend until well mixed. Stir in additional flour until dough pulls cleanly away from bowl (about 3 cups)
Knead in additional flour until dough is smooth and elastic. Let rise in greased bowl until doubled in size.
Punch dough down, cover and refrigerate overnight. OR shape and cook as desired.