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1
In cup dissolve yeast in water with 1/2 teaspoon sugar.
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2
Let stand for 5 minutes.
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3
In mixer bowl combine 3 cups flour, remaining 13 cup sugar and the salt.
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4
At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended.
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5
Beat in additional flour (about 1 1/2 cups) until dough pulls away from the sides of bowl.
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6
On floured surface knead dough until smooth and elastic, 8 to 10 minutes.
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7
Place in a greased bowl, turning to grease top.
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8
Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.
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9
FILLING: In mixer bowl beat all ingredients until smooth; set aside.
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10
Grease two 9 inch round cake pans.
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11
On lightly floured surface roll dough into an 18x10 inch rectangle.
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12
Spread with filling.
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13
Roll tightly from long side.
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14
Cut into fourteen 1 1/4 inch slices.
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15
Place 1 roll cut side up in center of each pan.
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16
Arrange remaining rolls in a circle of 6 around the center roll.
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17
Cover and let rise until doubled in bulk, 30 to 40 minutes.
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18
Preheat oven to 350F (180C).
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19
Bake 25 to 30 minutes, until golden brown.
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20
Cool in pans 10 minutes.
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21
Invert onto wire racks, then invert again to cool.
