2 pkgs. yeast
2 c. warm water
2 eggs
2 tsp. salt
6 1/2 c. flour
3/4 c. sugar
1/2 c. Crisco

Dissolve the yeast in warm water. Add the sugar, salt, 3 cups of flour, eggs, and Crisco. Beat the mixture well; add remaining flour; beat. Let rise at least once before making rolls. Roll out and spread with the following mixture:

1/2 c. sugar
2 tsp. cinnamon, or more, as desired
1 stick of melted butter

Roll and cut 1 inch thick. Nuts can be sprinkled on before rolling. Let rise again. Pour the following mixture on top of the risen rolls:

3 c. brown sugar
1 c. Milnot
1 stick of butter
1 tsp. of vanilla

This mixture should be heated until the butter is melted. Bake at 350 degrees for 20 to 25 minutes. This recipe makes a caramel topping. To vary, the topping can be omitted and the rolls baked after the second rising. Then frost with a powdered sugar icing and serve.