Cinnamon Rolls

• 2 pkg. dry yeast
• 1/2 c. warm water
• 2 c. lukewarm milk, scalded and cooled
• 1/3 c. oil
• 3 tsp. baking powder
• 2 tsp. salt
• 1 egg
• 1/3 c. sugar
• 5 to 6 c. flour
• 1/2 c. sugar
• 4 tsp. cinnamon
• 4 Tbsp. oleo
• 1 c. brown sugar
• 1/2 c. oleo, melted
• 2 Tbsp. white Karo
• 1 c. nuts, chopped

1. Dissolve yeast in warm water.
2. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups flour.
3. Beat until smooth.
4. Mix in enough remaining flour to make dough easy to handle.
5. Turn dough onto well floured board; knead until smooth, about 8 to 10 minutes.
6. Place in a greased bowl; turn greased side up.
7. Cover and let rise in warm place until double, about 1 1/2 hours.
8. Divide dough in half.
9. Roll these halves into rectangles. Mix together 1/2 cup sugar, 4 teaspoons cinnamon and 4 tablespoons oleo and spread on rectangles.
10. Roll up halves, beginning at wide side.
11. Pinch edge of dough to seal.
12. Heat brown sugar (packed) and 1/2 cup oleo until sugar melts.
13. Remove from heat (stir in Karo, if desired).
14. Divide this mixture into two parts and spread over bottom of 2 (13 x 9 x 2-inch) pans.
15. Sprinkle chopped nuts over this.
16. Cut rolls into 3/4-inch slices, placing slightly apart in pans.
17. Let rise in warm place until rolls have doubled in size. Bake at 350u0b0 for 30 to 35 minutes.
18. Immediately invert pan on large tray.
19. Let pans remain over rolls 1 to 2 minutes so caramel drizzles over rolls.

yeast, warm water, milk, oil, baking powder, salt, egg, sugar, flour, sugar, cinnamon, oleo, brown sugar, oleo, white karo, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078210 (may not work)