Cinnamon Rolls

Ingredients:
Yields 18 large cinnamon rolls
Dough:

Filling:

Frosting

Directions:

In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes, until foamy.
While yeast is activating, heat milk in the microwave for 2 minutes and set aside to cool.
In a large bowl, combine oil, salt, 1/3 cup sugar, and milk. Stir in the yeast mixture.
Slowly add the flour until dough is soft and not sticky. Knead for 5 minutes.
Place dough in a greased bowl and cover. Let raise in a warm place for 45 minutes or until doubled in size.
While dough is raising, whip the filling ingredients together until they resemble a crumbly paste.
Roll out dough into rectangle, approximately 12 inches by 16 inches.
Spread the cinnamon filling evenly over the dough. Leave 1/2 inch on one of the long sides without filling, so that it can seal well.
Starting with the other long side, start tightly rolling the dough. As you approach the long side without filling, pull it up and pinch/seal it well.
Using a serrated knife or string, cut 12 even sections (approximately 1.25 inches wide).
Carefully transfer each section to a well greased 9x13 pan in a 3x4 configuration.
Cover and let raise for 30 minutes.

Cook Time & Temperature:

Bake at 375°F for 15-20 minutes, or until tops are golden brown.
While baking, beat softened butter and vanilla together until light and airy. Add powdered sugar and beat until well combined. Slowly add milk until desired thickness is achieved.
Let cool for 15 minutes before frosting.