7 heaping c. flour (more or less)
1 tsp. salt
2 extra lg. eggs, beaten
1 stick butter, melted
3 pkgs. yeast
1/2 c. sugar (heaping)
2 1/2 c. warm water

Pour warm water into bowl. Add and dissolve sugar, stir in yeast. Let sit until bubbly. Melt butter, mix with beaten eggs, add to yeast mixture. Fold in 4 cups flour, 1 teaspoon salt, then keep adding flour until dough can be formed into ball, where it is no longer sticky when you're kneading it.

Place in buttered bowl, cover, let rise until doubled. Punch down, divide into 2 parts. Roll each to 11 x 13 rectangle. Dot generously with butter (1-2 sticks on each). Cover with 1 pound brown sugar on each - then cover generously with cinnamon. Roll up like jelly roll, seal edges, slice 1/2 inch pieces, place in buttered pie pans (7 or 8 inch each). Let rise slightly.

Bake at 325 degrees until golden brown. Remove from pans immediately onto aluminum foil - turn right side up. Cool. When the buns are slightly cool, spread on the following mixture (mix) :

1 stick soft butter
1 pkg. confectioners' sugar
Maple syrup to flavor and make a soft frosting

This makes 6 or 7 coffee cakes.