Cinnamon or Dinner rolls (picture posted is of dinner rolls)

Cinnamon Rolls –
1 ½ c. milk (scalded)
½ c. sugar
2 ½ t. salt
½ c. oil
3 eggs, if doubling recipe use only 5
2 pkgs yeast
½ c. warm water
7 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then eggs. Dissolve yeast in water and add to egg mixture. Stir in 3 – 4 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk. Punch down and let rise again for 30 minutes. Roll out onto floured board until about 1/3 inch thick rectangle.
Filling
1 stick butter (softened)
1 t cinnamon
½ c. brown sugar
1 T. sugar
Spread butter on dough, then sprinkle remaining ingredients.
Roll dough into log and cut into 1 – 1 ½ inch slices. Place on greased cookie sheet and allow to rise until near double. Bake at 400 for 10 minutes until nicely golden.
Frosting
#1
4 ounces cream cheese, ½ t. vanilla extract, 1 c. sifted powdered sugar and enough milk to make the frosting workable.
#2 If trying to reduce some fat from diet 1 c. sifted flour, ¼ t. vanilla extract, and enough water to make the frosting workable. Add 1 T. of water at a time.
*This recipe also makes delicious dinner rolls.