Homemade Cinnamon Rolls

In a large mixer bowl, combine 1 1/2 cups of the flour and yeast.

Heat the milk, sugar, the 1/4 cup butter and salt just until mixture is warm (120°) and the butter is almost melted, stirring constantly.

Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly.

Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can (dough will be soft).

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes).

On lightly floured surface, roll half the dough to 12 x 8-inches.

Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side.

Seal edges.

Make a second roll with remaining dough, butter and sugar mixture.

Slice each dough roll into 8 pieces.

Arrange slices, cut side down, in a greased 13 x 9 x 2-inch baking pan.

Cover; let rise until nearly double (about 1 hour).

Bake rolls in a 350° oven for 25 to 30 minutes or until light brown.

Invert at once onto a wire rack.

Cool slightly. Drizzle rolls with Maple Nut glaze or powder sugar glaze.

Serve warm.

Makes 16 rolls.