Cinnamon Rolls

Recipe Source: ValleyRidgeRecipes

Roll Ingredients

1 T. salt
3 eggs
10 1/2 c. flour
3 1/2 c. warm water
1 3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Filling (I do this to taste. You want complete coverage of butter and the cinnamon sugar mixture. So depending on how big you roll out the dough, these measurements may vary.)

1/2 c. melted butter
1/4 c. cinnamon
2 c. sugar

Directions

Mix in a very large bowl and let sit for 15 minutes: 

3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)  

Then add: 

1 T. salt
3 eggs
10 1/2 c. flour

You may need to add a little additional flour to firm up the consistency. Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. (It's best if you use your hands, not a rolling pin.) Spread with melted butter and then with cinnamon-sugar mixture. Roll up tightly, but not too tightly. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400 F / 205 C.

Frosting

2 T. butter
2 dashes salt
3-4 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting

Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting

Cream Cheese Rolls: Add cream cheese to regular frosting