For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.

Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)

While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown.

While the rolls are baking, go ahead and make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar.

Spread a thin layer on the rolls once they have cooled off.

If you like a lot of icing or have a really big sweet tooth you might want to make 1-1/2 batches of the icing to make sure that you have plenty.