Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm water (110° to 115°)1 cup warm milk (110° to 115°)1/3 cup sugar1/3 cup canola oil1 egg3 teaspoons baking powder2 teaspoons salt6 to 7 cups all-purpose flourFILLING:1/4 cup butter, softened1-1/2 cups sugar4 teaspoons ground cinnamonTOPPING:1 cup packed brown sugar1 cup vanilla ice cream1/2 cup butter
Preparation
In a large bowl, dissolve yeast in 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.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch 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 tablespoons butter.
Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours.
Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough.
Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.
