1 pkg. yeast
1/4 c. warm water (105 to 115 degrees)
1 c. lukewarm milk
1/4 c. sugar
1/4 c. butter, softened
1 1/2 tsp. salt
2 eggs
4 1/2 to 5 c. flour
3 tbsp. melted butter
Sugar and cinnamon

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, eggs, and 2 cups of the flour. Stir in remaining flour; continue stirring, scarping dough from side of bowl until soft sticky dough forms. Cover and let rise in warm place until double, about 1 hour.

Stir down dough by beating about 25 strokes. Turn dough onto well floured surface; roll or pat into rectangle, 18 x 12 inches. Brush the 3 tablespoons of melted butter on dough. Sprinkle on sugar and cinnamon. Roll up dough like jelly roll and pinch together to seal. Use thread to cut slices to form the cinnamon rolls. Place in greased pans. Cover and let rise until 1 1/2 times original size, about 30 minutes.

Heat oven to 350 degrees. Bake until rolls are golden brown, about 25 to 30 minutes. Frost or glaze as desired.