1 tbsp. active dry yeast
1 1/2 c. lukewarm water
2 eggs (beaten)
1/2 c. vegetable oil or melted butter
5 to 6 c. hot roll mix
Cinnamon Sprinkle (see below)
Sweet glaze (see below)

Cinnamon Sprinkle:

2 tbsp. butter
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/2 c. raisins
1/4 c. chopped nuts

Sweet Glaze:

1 c. sifted powdered sugar
1/4 tsp. vanilla
About 2 tbsp. milk

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or butter. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Prepare Cinnamon Sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 inch x 24 inch rectangle, about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and cut with a sharp knife into twenty four 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until double in bulk 30 to 60 minutes. Preheat oven to 375 degrees. Bake 20 to 25 minutes.

Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls.

Cinnamon Sprinkle:

Melt butter in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts.

Sweet Glaze:

In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.

Hot Roll Mix:

5 c. flour
5 tbsp. sugar
1 tsp. salt
1/4 c. dry milk

combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. May be doubled, tripled or tailored to suit the amount you need.