Ruth Backman Cinnamon Rolls


1 Tbsp. yeast
2 tsp. sugar
½ c. hot water
1 c. hot milk
½ c. sugar
¾ tsp. salt
3 eggs
½ c. melted margarine or oil
5-6 c. flour
Cinnamon
Margarine
Brown sugar
½ pkg. powdered sugar
6 Tbsp. soft margarine
Milk


Add yeast, sugar and hot water in a large mixing bowl. Let dissolve for 5 minutes. Add hot milk, sugar, salt, and margarine. Mix. Add eggs and mix in. Add flour and beat till smooth. Cover and let rise 2-4 hours. Beat down whenever dough doubles. After rising, roll dough into a large rectangle on a heavily floured counter. Roll dough until it is ½ inch thick. Add melted margarine. Sprinkle on cinnamon and lots of brown sugar. Tightly roll the dough. Cut 1-2 inch sections with thread and place in greased pan 1 inch apart. Let rise. Bake, covered with foil, at 350* for 15 minutes. Remove foil and bake till golden brown. Frost with glaze made from powdered sugar, margarine, and milk.