Cinnamon Rolls

1/2 c. sugar

1 ½ c. warm water

1 c. white bread starter

1 Tbsp. salt

½ c. corn oil

6 c. Pillsbury bread flour

Mix all ingredients well in a large bowl. Cover with plastic wrap sprayed with Pam. Let rise overnight (at room temperature). Punch down and pour onto floured surface and knead a few times.

1 stick butter, divided, softened (one half stick for filling, 2 Tbsp. for tops, 2 Tbsp. for icing)

½ c. brown sugar

¼ c. granulated sugar

1 Tbsp. cinnamon

Mix sugars and cinnamon together. Roll out dough into a rectangle. Spread ½ stick of softened butter on top of the dough (reserve 4 Tbsp.). Sprinkle the cinnamon and sugar mixture over the butter. Roll up and slice. 

Place rolls in sprayed cake pan and spread 2 Tbsp. butter over the tops of the rolls. Cover pans with sprayed plastic wrap and let rise about 4 hours or until doubled.

Bake in preheated 350 degree oven for 15 minutes.

Remaining 2 Tbsp. butter, melted

1 c. powdered sugar

½ tsp. vanilla

+/- 2 Tbsp. hot water

Whisk icing ingredients (except water) together. Add water, a little at a time, until icing reaches desired consistency. Pour over warm rolls.