Instructions: Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add milk, 1/3 cup butter and the egg.

Beat on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Grease rectangular pan, 13 x 9 x 2 inches.

Punch down dough. Flatten with hands or rolling pin into rectangle, 15 10 inches; spread with 2 tablespoons butter. Mix the brown sugar and cinnamon. Sprinkle evenly over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape to make even.

Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place about 30 minutes or until double. Bake as directed in step 7.)

Heat oven to 350 . Bake uncovered 30 to 35 minutes or until golden brown. Drizzle rolls with Glaze.

GLAZE: Mix all ingredients until drizzling consistency.

Description:"Let the wake-up call be the smell of freshly baked cinnamon rolls wafting through the house. It will be our little secret that you did not have to get up at the crack of dawn to prepare them." S(Internet Address):

"For more great ideas visit my Web site at: www.bettycrocker.com"

Yield: 15 rolls

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.