Ingredients

• 2 packages yeast, (1/2-ounce or 2 scant talespoons)
• 1/2 cup hot water
• 1 tablespoon sugar
• 1/2 cup butter
• 3/4 cup milk (warmed)
• 1/2 cup sugar
• 1 egg
• 1 teaspoon salt
• 4 1/2 cups flour

Dough topping:

• 1/2 cup butter
• 1 1/4 cups brown sugar
• 1/4 cup granular sugar
• 2 tablespoons cinnamon

Frosting:

• 1 pound powdered sugar
• 2 to 3 tablespoons milk
• 2 drops butter flavor extract

Directions

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).

Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.

Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.

FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.

Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.