Cinnamon Rolls

Combine first 3 ingredients; set aside.

Grease 4 (8-inch) round cake pans; set aside.

After Parkerhouse Rolls dough has risen per directions; sift 1/2 cup flour in a thick layer evenly over work surface.

Turn half of dough out onto floured surface. (Dough will be very soft.) Set remaining half of dough aside.

Sift 1/4 cup flour evenly over dough.

Roll dough into a 30 x 20-inch rectangle.

Spread half of cinnamon mixture over dough.

Roll up dough jellyroll fashion, starting at the short side, just to the center of the rectangle; cut dough alongside of roll to release it.

Roll up remaining half of rectangle in the same fashion.

Set rolls of dough aside.

Repeat procedure using remaining 3/4 cup flour, dough and cinnamon mixture.

Cut each roll of dough into 16 (1 1/4-inch thick) slices.

Place 16 slices, cut sides down, in each prepared pan, leaving 1/4-inch space between slices.

Brush slices with 1/2 cup melted butter.

Let rise, uncovered, in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.