Ramona's Cinnamon Rolls

Use 3 sheet cake pans – greased

1. Boil 2 cup sugar in 4 cups water. Boil for 5 min. – let cool down (30 min-1hr.)
2. Soften 2 pkg. Yeast + 2 tsp. sugar in ½ c. warm water (5-10 min.)
3. In large bowl add: 1 c. melted margarine (2 sticks)
4 eggs (slightly beaten)
1 tsp. Salt
4. Add yeast (step 2) and sugar water (step 1)
5. Add 14-16 cups flour (almost complete 5 lb. Bag)
6. Dough should feel like a baby’s behind
Put 2 to 3 T. oil on top of dough
Let dough rise till double (2 to 3 hours)
7. Punch down – roll out dough to ½” thick on floured table
8. Slightly melt 3 sticks margarine - spread all over dough. Generously sprinkle cinnamon all over dough (completely brown). Add almost all 2 lbs. of brown sugar.
9. Roll tightly (finished roll will be around 3’ – 4’ wide) ((huge!!))
Cut 1 ½” slices (place in greased pans 12 each)
Let rise till double (2-3 hours)
10. Icing: 1 melted stick butter or margarine
3 T. vanilla
one 2 lb. bag of powdered sugar
Milk, enough for glaze (1/2 – 1 cup)

Oven – 350° F. for 25-30 minutes – Ice immediately after baking

Note: Put foil on top while baking for the first half of bake time – then remove.