Bake Shop Cinnamon Rolls

4 cups all purpose flour -- approximately
1 pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1 tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1 cup powdered sugar
1/2 tsp vanilla
half & half

In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter & salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface & knead until smooth & elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies &
flour. Brush two 9" cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12"x20" inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1" intervals along one 12" side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12" side
containing butter. You should create a fat log 12" long. Cut rolls
at 1" intervals. Using the following method: Place a piece of
thread under the rolled dough & pull up & around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed & golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla & enough half & half to make medium-thick glaze. Remove
rolls from pans & drizzle with glaze. Serve warm. Makes 12 large rolls.