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1
For dough, dissolve yeast in water with 1/2 tsp sugar, let stand 5 minutes.
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2
In mixing bowl combine, 3 cups flour, 1/3 cups sugar and salt.
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3
At low speed gradually beat in milk, oil, eggs and yeast mixture.
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4
Beat until well blended.
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5
Beat in additional flour, about 1 1/2 cups until dough pulls away from sides of bowl.
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6
On floured surface, knead dough until smooth and elastic 8-10 minutes.
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7
Place in greased bowl, turning to grease top. Cover and let rise in a warm draft free place until doubled in bulk, about 1 hour.
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8
For filling, combine all ingredients till smooth, set aside.
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9
Grease 2 round cake pans.
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10
Punch down dough and place on lightly floured surface. Roll dough into an 18 x 10 inch rectangle
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11
Spread filling all over. Roll tightly from long side.
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12
Cut into 14 slices.
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13
Place 1 roll cut side up in center of each pan and arrange remaining rolls in a circle of 6 around each center roll, Cover and let rise doubled in bulk, 30-40 minutes.
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14
Preheat oven to 350 degrees and bake 22-27 minutes, until golden brown.
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15
Cool in pans 10 minutes and invert to wire racks, invert again to cool.
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16
For icing, whisk all ingredients till smooth drizzle over cooled rolls.
