Big Round Cinnamon Rolls

There are some days you just need to embrace butter, sugar, and carbs. If it is one of those days, this is the recipe.

During breakfast club, these cinnamon rolls or orange rolls by Angie seemed to be their favorite.

This recipe is by Jessica S. via Anita R.
1 c milk
1 1/2 hot water
2 tbsp dry yeast
1 c sugar
1 tsp salt
1 c margarine (soft)
3 eggs (beaten)
8 c flour
1/2 to 3/4 c sugar
ground cinnamon

Combine milk and water in a bowl (mixture must be lukewarm- 110-115 degrees). Add yeast. When yeast is dissolved, blend in sugar, salt, margarine and beaten eggs. Add flour (dough will be soft).

Let rise until double (or put in a large bucket, cover with plastic wrap and refrigerate overnight- I do the overnight rise).

Flour table. Put dough directly on the table. (Can use just half of the dough to make it easier). Don’t work it down or knead it because it’s too difficult to roll out. Divide dough into fourths if double recipe.

Roll out dough. Put a generous amount of melted butter on it. Sprinkle sugar and then cinnamon on the dough (lots). Roll up dough from short end if you want BIG rolls. Pinch ends to seal. Cut in 2-inch segments.

Place on pan. Gently flatten with palm of hand. Let rise in a warm place about 1 hour until light. Bake at 350 degrees 20-30 minutes. While hot, frost with powdered sugar mixed with water glaze.