Preparation

1 In a large bow, dissolve yeast in the warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

2 Turn dough onto a floured surface: knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.

3 Punch the dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12 in x 10 in rectangle. Spread each with 2 tbsp butter.

4 Combine sugar and cinnamon; sprinkle over butter to within 1/2 inch of edges. Roll up jelly-roll style and pinch seam to seal.

5 Cut each into 12 slices or more if you want thinner ones. Place in two greased baking pans. Cover and refrigerate for up to 24 hours.

6 Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil and stir for about 1 minute. Afterwards pour over the dough.

7 Bake at 350 for 30 to 35 minutes or until golden brown. Immediately put onto serving plates. Yield: 2 dozen or a little more.

Special instructions

When baking them carefully watch them depending on the size they will be done a little quicker.