NEW IMPROVED CINNAMON ROLLS

To all cinnamon roll enthusiasts: The Monitor apologizes for misleading readers of the Jan. 4 food page. The cinnamon roll recipe that was published was for crescent-shaped rolls, not the coiled, round version in the photo. To those looking for round cinnamon rolls with icing, we offer the following recipe:

1 package dry yeast

1/4 cup warm water

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About 1 cup of sugar

1 cup milk

2 tablespoons butter

1 teaspoon salt

2 eggs, beaten

1 teaspoon vanilla extract

3-1/2 to 4-1/2 cups flour

Vegetable oil for greasing bowl

2 tablespoons butter, melted

2 teaspoons cinnamon

Icing:

2 cups sifted confectioners' sugar

1 tablespoon butter, softened

3 tablespoons milk

Dissolve the yeast in the water along with 1 teaspoon of the sugar. Set aside to let proof.

In a medium saucepan, scald the milk with butter, salt, and 1/3 cup the sugar. Let cool.

Mix in beaten eggs and vanilla.

In a large bowl, mix 3-1/2 cups of the flour with the yeast mixture and then add the milk mixture. Stir to form a ragged dough. Turn out onto floured board and knead for about 10 minutes; adjust the flour so the dough is smooth, not too sticky.

Meanwhile, clean the bowl, dry it, then grease it with oil.

Return the dough to the bowl and roll it around to coat the outside with oil. Cover well with plastic wrap. Let rise in warm place until it doubles in bulk (usually 1 to 1-1/2 hours).

Punch down and roll out on lightly floured board to about 1/4-inch thickness. You should end up with an 18-inch-by16-inch rectangle. Brush well with melted butter.

In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Sprinkle evenly over dough.

Starting at the narrow end, roll to form a log.

With a sharp knife, cleanly cut 12 thick slices (each a little more than an inch wide) and place on greased baking sheet, cut-side up. (Pinch ends if necessary.) Cover and let rise for about 30 minutes.

Preheat oven to 375 degrees F. Bake until golden, about 15 to 20 minutes.

Meanwhile, prepare the icing: Beat confectioners' sugar with softened butter and 3 tablespoons of milk. If you want the frosting to be thinner - a glaze or drizzle - add a little more milk as you beat.

Remove rolls from oven and let cool slightly before icing. Serve warm.

Makes 12 rolls.

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