New Year Pretzel..........Lou Pappa

Rolls:

6 tbl. sugar
1/2 cup vegetable oil

3 packages dry yeast

1 3/4 cups warm water
1 1/2 tsp. salt
2 eggs
6 1/2 cups flour
4 tbl. (1/2 stick) butter, melted
1 cup sugar
1 tbl. cinnamon

Maple frosting:
1/4 cup butter, softened
2 1/4 cups sifted powdered sugar
2 tablespoons milk
3/4 tsp. maple extract

Instructions:

For Rolls:

Combine 6 tablespoons sugar, vegetable oil, yeast and warm water in large bowl.
Let stand 15 minutes.
Combine the tablespoon of cinnamon and 1 cup of sugar. Put aside.
Stir in the salt, eggs and flour in the large bowl.
Turn mixture on lightly floured surface
Work dough until it loses its stickiness.
Cut dough in half.
For each half of the dough mixture:

Roll into a rectangle approximately 18x10.
Brush 1/2 the melted butter over the rectangle and sprinkle 1/2 the sugar-cinnamon mixture.
Roll dough into long thin strip.
Twist dough into a pretzel shape.
I use greased shot glasses to wrap the dough around to keep its pretzel shape.
Place on greased baking sheets.
Let stand 15 minutes.
Bake at 375 degrees for 20 minutes or until golden brown.
Frost immediately with maple frosting.

For Maple frosting:

Cream butter while gradually adding 1 cup of the powdered sugar.

Beat well at medium speed with electric mixer.

Add remaining sugar alternately adding the milk, while beating until smooth enough to spread.
Add maple extract and beat until blended.
Spread maple frosting on rolls.