DOUGH:

1/2 c. sugar
2 tsp. salt
2 pkgs. dry yeast
5 1/2 to 6 c. flour

TOPPING:

2 tbsp. butter
1/4 c. sugar
2 tsp. cinnamon

Add milk and beat 2 minutes. Add 1/2 cup flour then 2 eggs. Beat 2 more minutes at high speed. Continue adding flour (1/2 to 1 cup at a time). The final additions stir in with large spoon until dough is slightly sticky. Let rise until dough is doubled in bulk, (1 1/2 hours). Punch down and let raise until almost doubled (45 minutes to 1 hour). Divide dough into 2 equal parts. Cover on board and let dough rest 15 minutes. Shape rolls; roll dough into oblong 9 x 18 inches. Spread with 2 tablespoons butter and sprinkle with 1/4 cup sugar and 2 teaspoons cinnamon. Roll tightly beginning at wide side. Seal well by pinching edges of roll. Cut roll into 1 inch slices. Place a little apart on greased 13 x 9 inch pan. Cover, let rise until double (35 to 40 minutes). Bake until golden, 30 minutes at 375 degrees. Makes 3 dozen cinnamon rolls.