2 pkgs. dry yeast
3 c. warm water
1 tsp. sugar

Mix together and let yeast work (5 minutes). 1 tsp. vanilla 1 tsp. salt 7 c. flour

Mix first 3 ingredients and let set to activate yeast, approximately 5 minutes. Then mix other ingredients together starting with 5 cups of flour. (I use the food processor with dough hook.) Add liquid from Step 1. Mix well. Add remaining flour (approximately 2 cups). Place in large covered bowl and let rise for at least 1 hour and punch down again; let rise a second time. Then take 1/3 of dough and roll out. Spread with butter, sugar and cinnamon. Roll tightly and cut, placed in greased pan.

Roll remaining dough (1/3, then last 1/3) and place in cake pans. (I even use pie plates as I can freeze when done in small quantities.) Cover with towel and let rise until double in size. Bake at 350 degrees for 20 to 25 minutes. (If you use a pie tin, perhaps 18 to 20 minutes.)

While dough is rising the first time, you can make a Caramel Sauce for caramel rolls so it can cool before putting in dough.

CARAMEL SAUCE:

3 c. brown sugar, packed
1 1/2 c. butter
4 tbsp. light corn syrup
Cinnamon for flavor sprinkled in

Cook above mixture until dissolved and place in 2 pans. If you want nuts, also place in now. (I sometimes halve the mixture to have both caramel and cinnamon rolls.)