Rolls:

4-1/4 to 4-3/4 cups all purpose flour
1 pkg quick-rising active dry yeast
1-1/4 cups milk
1/4 cup sugar
1 teaspoon WATKINS white vanilla
1/4 cup butter or margarine
1 teaspoon salt
1 teaspoon WATKINS cinnamon

Filling:

6 tablespoons butter, softened
1/2 cup brown sugar
4 teaspoons WATKINS cinnamon

Icing:

1 cup sifted powdered sugar
1 teaspoon WATKINS white vanilla
4 to 5 teaspoons milk

In a large mixing bowl, combine 1-1/2 cups flour and yeast. Heat the milk, sugar, vanilla, butter, salt and cinnamon just until mixture is warm, stirring constantly. Add the milk mixture to the flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. With a spoon, stir in as much of the flour as you can (dough will be soft). Knead in enough of the flour to make a moderately soft dough (3 to 5 minutes). Shape into a ball. Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until doubled in size (1 to 1-1/2 hours). Punch down dough. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover and let rest for 10 minutes.

On a lightly floured surface, roll half the dough into a 12 x 8" rectangle. Spread with 3 tablespoons of the butter. Combine the brown sugar and cinnamon; sprinkle half of this mixture over the rectangle. Roll up from short side. Seal edges; repeat with remaining dough. Slice one roll into 8 pieces and the other into 7 pieces. Arrange slices evenly, cut side up in greased 13 x 9" baking pan. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350 deg F. for 25 to 30 minutes or until light brown. Invert at once onto wire rack. Cool slightly. Drizzle rolls with the icing mixture. Serve warm. Makes 15 servings.

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