T.J. Cinnamon's Cinnamon Rolls

Directions

In cup dissolve yeast in water with ½ teaspoon sugar.

Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining ⅓ 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 1½ 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 18×10 inch rectangle.

Spread with filling. Roll tightly from long side.

Cut into fourteen 1¼ 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℉ (180℃).

Bake 25 to 30 minutes, until golden brown.

Cool in pans 10 minutes.

Invert onto wire racks, then invert again to cool.