For Dough:
2 tbls.
active dry yeast
2 cups warm water
1/2 cup sugar
1/2 cup canola oil
1/3 cup powered milk
1 egg, beaten
1 1/2 tsp. salt 6 cups white flour,
approximately
For Filling:
2 tsp. cinnamon 1 cup sugar
6 tbls. softened butter
Dissolve yeast in water. Add remaining dough ingredients, forming a soft dough.
Knead. Roll out to a large rectangle and spread with filling ingredients which
have been mixed together. Roll up long side, then slice into 24 pieces. Place
on greased cookie sheet. Let rise overnight in refrigerator, set at room temperature
for 15 minutes, then bake at 350 degrees for about 30 minutes. Frost with an icing
of confectioner's sugar and water, if desired.
