Betty Crocker Cinnamon Rolls

4 to 4 1/3 cups flour
1 package active dry yeast (or 2 1/4 tsp)
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs
3 Tbsp butter or margarine, melted
1/2 cup sugar
2 tsp ground cinnamon

1. Combing 2 cups of the flour and yeast; set aside. Ina medium saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough onto a floured surgace. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).

3. Punch dough down. Turn onto a lightly floured surgace. Divide in half. Cover and let rest 10 minutes. Lightly greast two 9x 1 1/2 inch round baking pans.

4. Roll each portion of the dough inot a 12x8 inch rectangle. Brush the melted 3 Tbsp butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place till nearly double (about 30 minutes).

5. Bake at 375 for 20-25 minutes or till golden. Cool slightly; remove from pans. Drizzle with icing. Serve warm.

Recipe copied out of Betty Crocker cookbook