Preparation:
Stir together 1 1/2 cups of the flour and the yeast in a large mixing bowl; set aside. Place milk, the 1/3 cup sugar, the 1/3 cup butter, and salt in a saucepan; heat and stir till warm (120 F to 130 F) and butter almost melts. Add to flour mixture. Add eggs. Beat with electric mixer on low to medium speed for 30 seconds, scrapping sides of bowl. Beat on high speed 3 minutes. Stir in as much remaining flour as you can with a spoon.
Knead on floured surface, adding enough remaining flour to make moderatley soft dough that is smooth and elastic (about 3 to 5 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till doubled (about 1 hour).
Punch dough down. Turn out ont lightly floured surface. Divide into four equal portions. Cover and let rest 10 minutes. Roll each portion into a 12x6 inch rectangle. Brush with the melted butter and sprinkle with the 1/2 cup sugar and the cinnamon. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Slice each dough roll into twelve 1-inch pieces. Place pieces, cut side down, in greased muffin pans. Cover and let rise till nearly double (30 minutes). You may refrigerate 2 to 24 hours at this point, covered with oiled waxed paper then plastic wrap; let stand 20 minutes at room temperature before baking.
Bake in a 375 F oven for 10 to 12 minutes or till toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Drizzle with Powdered Sugar Icing.
Powdered Sugar Icing: Combine 2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk to make spreading consistency. |
