Cinnamon Rolls

This is another recipe I got from Mark's mom, and the one that taught me how to make bread. Roll them from the long side for smaller rolls, and from the short side for giant ones!

Cinnamon Rolls
1 1/2 C. scalded milk
2 T. yeast dissolved in 1/2 C. warm water and 1 T. sugar
2 t. salt
1/2 C. sugar
1/2 C. margarine
2 eggs
6-7 C. flour

Add butter, sugar and salt to heated milk. Let cool.
Dissolve yeast and sugar in warm water. Let set until foamy.
Add yeast to milk and mix well. Add eggs.
Add flour a little at a time until smooth and it doesn't stick to the bowl.
Knead well.
Place in a greased bowl, cover with a cloth, and let rise once.

Roll out and spread with a mixture of
1/2 C. sugar
4 T. melted butter
2 T. cinnamon

Roll up and slice about 1/2" thick. Place on a greased cookie sheet, cover, and let rise for 30 minutes.
Bake for 15 minutes at 400 degrees.
Frost when cool.

I also like to sprinkle some of Pampered Chef's Cinnamon Sprinkle in with the cinnamon mixture. It adds a really yummy coconutty taste and a little bit of crunch.