• Rolls:
• 1 cup warm water
• 2 1/ 4 teaspoons yeast
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/ 4 cup sugar
• 1 teaspoon salt
• 2 tablespoons butter, softened
• Filling:
• 2 tablespoons butter, softened
• 1/ 3 cup sugar
• 1 tablespoon ground cinnamon
• Glaze:
• 1 cup powdered sugar
• 1/ 2 teaspoon vanilla
• 1 1/ 2 tablespoons milk

Dissolve yeast in water and let sit until yeast begins to foam, about five minutes. In mixer fitted with dough hook, combine flours, sugar and salt. With mixer on low speed, slowly add yeast mixture and 2 Tbsp butter. Mix until thoroughly combined and a soft dough is formed. Place dough in a large greased bowl and cover with plastic wrap or a damp towel. Let rise until doubled in size, about 1½ hours. Grease pan with butter. Roll dough into a 9” x 15” rectangle. For filling, spread butter over the dough. Combine sugar and cinnamon in a small bowl, and sprinkle evenly over the butter. Starting on the long edge, roll the dough up, enclosing the filling; pinch the seam to seal the edge. Cut roll into 14 slices, about 1” each. Place the rolls in the prepared pan. Cover and let rise until doubled, about one hour (or allow to rise in refrigerator overnight). Preheat oven to 375°. Bake for 25-30 minutes or until golden brown. For glaze, stir together powdered sugar, vanilla and milk. Drizzle glaze over rolls and serve.