T.J. Cinnamon's Cinnamon Rolls
yeast, active dry
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 18x10 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.