Harvest Cinnamon Rolls from Virginia Warren

Combine water, yeast and sugar; stirring to dissolve sugar and yeast. Let rest 5 to 10 minutes, or until yeast become active. Then add salt, vegetable oil and 6 cups of flour, stirring to combine (Bread hook on mixer works well.) Add enough flour so dough can be handled easily. Turn dough out onto floured board and knead until smooth and elastic. Place in a large greased bowl and let rise for 30 minutes in a warm place. After 30 minutes, punch down dough every 15 minutes for the next hour.

Meanwhile, combine filling ingredients; set aside.

Turn dough onto floured board and roll into rectangle approximately 12-by-18-inches. Dough will be about 1/3-inch thick.

Spread dough with filling. Roll dough, beginning with the long side. Cut into 1-inch rolls and place on a greased baking sheet, with sides just touching. Let rise for 1 hour. Bake at 375 degrees for 15 to 20 minutes.

To make frosting, beat together all ingredients until smooth. When rolls are cool, spread lightly with frosting.

Yield: 18 rolls

Nutrition per roll: 287 calories, 5 grams fat (2.5 grams saturated, 15 percent fat calories), 5 grams protein, 54 grams carbohydrate, 9 milligrams cholesterol, 1.5 grams dietary fiber, 316 milligrams sodium.

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