Ingredients
1/2 c hot postum
1/2 c milk
1 T sugar
1 packet dry active yeast
1/4 c butter (1/2 stick)
1 T vegetable oil
1 large egg
1 t salt
1/4 c sugar
3 to 3 1/2 c flour (pack it down)
Filling:
1/2 c (1 stick) butter, softened
1 T ground cinnamon
3/4 c sugar
1 c chocolate chips
For Pan:
2 T softened butter
2 T sugar
1 t cinnamon
Icing:
1 c powdered sugar
1 T butter, melted
1 T milk
1/2 t vanilla
Instructions
Combine postum with milk; microwave for 30 seconds. Stir in tablespoon of sugar. Then pour half of a cup of mixture into another container. Add yeast to first container and gently stir in. Let it sit on the counter to proof.
Melt butter; add tablespoon of oil and let cool.
In a medium-size bowl, use a wooden spoon or fork to beat the egg with salt, sugar and postum and milk mixture that does not contain the yeast.
If butter and oil mixture has cooled down, stir it into your work bowl.
Add 1 1/2 c of flour. Stir it in till smooth. Now add the yeast mixture gently.
Add 1 1/2 more cups of flour in half-cup increments. If dough seems sticky, add that last half-cup of flour and stir that in.
Dust work space with flour, plop dough down on your floured circle. Sprinkle more flour over the top of your dough. Flip it over. Punch and turn dough, flipping it over too, for 5 minutes. Gather dough into a ball.
Spray inside of a large bowl with Pam, put dough in. Spray plastic wrap with Pam and put on top of dough. Let rise in warm place for 1 to 1 1/2 hours or until double in size.
Sprinkle working area again with flour. Plop dough down and sprinkle lightly with flour, and punch it down and roll out into a 9 x 13 inch rectangle. Spread surface with softened butter.
Mix 1/4 c sugar with tablespoon of cinnamon. Sprinkle that over dough. Sprinkle the chocolate chips on top of that.
Roll dough up tightly from long sides, from side to side. Pinch the edge, so it will stay closed.
Spread 2 T of softened butter into cake pan, 13 x 9. Sprinkle 2 T of sugar over that, tipping pan. Sprinkle in the teaspoon of cinnamon.
Use the sharpest knife to cut the roll of dough into 12 slices. Arrange slices in cake pan 3 rows across and 4 rows down.
Spray plastic wrap with Pam and cover rolls. Let rise for 45 minutes in draft-free place or until they’re double in bulk.
Preheat oven to 350 degrees. Remove plastic wrap and bake rolls at 350 degr. for 30 minutes or until nicely browned. Frost rolls while warm.
Put powdered sugar into small mixing bowl. Mix in melted butter, milk,and vanilla with fork till smooth.
