1 pkg. dry yeast
1/3 c. sugar
1 egg
1 tsp. salt
2 c. milk
4 tbsp. butter
5-6 c. flour
1 stick butter
Sugar and cinnamon
1/2 c. pancake syrup
1/2 c. butter
1 c. water
1 c. brown sugar

Dissolve yeast in 1/2 cup warm water. Scald milk (bring to a boil, stirring constantly). Add 4 tablespoons butter to the milk. Remove and allow the milk to cool. (I sometimes stick the milk in the refrigerator for a short time to speedup the process.) Add the milk/butter mixture to the yeast mixture. Add about 5-6 cups flour. You don't want your dough to be sticky, so you add flour until it can be kneaded easily.

After kneading until smooth, roll into a ball. Let rise for about 2 hours. Roll out flat - about 1/2 inch thick. Soften stick of butter and spread evenly across the flattened dough. Sprinkle heavily with sugar and cinnamon.

Roll up the dough in a long tube-like manner. Cut 1 1/2 to 2-inch sections of the long tube. You should see the design of a cinnamon roll at this point. In a saucepan, mix the syrup, butter, water and brown sugar. Boil for about 3 minutes, stirring.

Pour this mixture into the pan that you are using to bake the rolls in. You may sprinkle nuts on top of the syrup mixture (optional). Then place the rolls on top. Bake for about 1/2 hour at 350 degrees.

When they are golden brown, remove from the oven. After about 5 minutes of cooling, flip the rolls over onto a cookie sheet. The "goop" will be on top of the rolls now. Enjoy!