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1 pkg. active dry yeast
1/4 c. warm water
1/2 c. sugar
1 c. milk
10 Tbsp. butter, divided
2 large eggs
5 to 5-1/2 c. all purpose flour
1 tsp. salt
4 tsp. cinnamon
1-1/2 c. powdered sugar
1 Tbsp. butter
3 Tbsp. milk
1/4 tsp. vanilla
pinch cinnamon

Sprinkle yeast over warm water, add pinch of sugar. Let stand 10
minutes, until foamy. Heat milk and 6 Tbsp. butter over medium
heat until warm. 105 to 115 degrees. (butter may not melt
completely) Combine dissolved yeast, milk mixture, 1/2 cup sugar
and eggs in large bowl. Beat with wooden spoon until well
combined. Add 3 cups flour and salt. Beat until smooth. Stir in
2 cups of flour, one at a time, to make a soft dough. On a lightly
floured surface, knead dough 3 minutes until smooth and elastic.
add more flour if needed. Place dough in a large greased bowl,
turning to grease top. Cover and let rise in a warm and draft free
place until doubled in size, about 1-1/2 hours. Melt remaining
butter in a saucepan. Combine 1/2 cup of sugar and cinnamon in a
cup. Grease a 10x15 inch jelly roll pan. Punch down dough, On a
lightly floured surface, roll dough into a 14x20 inch rectangle.
Brush with 2 Tbsp. melted butter and sprinkle with cinnamon sugar
mixture. From one long side, roll up jelly roll style, pinch edges
together. Cut into 1 inch pieces, using serrated knife or dental
floss. 18 pieces. Place in prepared pan. Brush remaining butter
evenly on top of rolls. Cover with waxed paper and let rise until
doubled, 45 to 60 minutes. Preheat oven to 350 degrees. Uncover rolls and
bake 22 to 25 minutes until lightly browned. Cool 15 minutes.
Meanwhile, beat powdered sugar and butter in mixing bowl until
blended Beat in milk, vanilla and cinnamon until smooth Drizzle
frosting over tops of rolls.

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