1 1/2 tbsp. dry yeast
1 1/2 c. warm water
2 eggs
1/2 c. melted butter
5 - 6 c. hot roll mix
3 tbsp. melted butter
1/2 c. sugar
Cinnamon to taste
12 oz. can evaporated milk

In large mixer bowl with dough hook, dissolve yeast in lukewarm water. Blend in eggs and butter. Add 5 cups hot roll mix to make a soft, sticky dough. Beat for 1 minute. While mixer is running, add enough hot roll mix, 1/2 cup at a time, to make dough cling to dough hood (approximately 1 more cup). Knead 5 minutes. Place in greased bowl and turn to grease top. Cover with a damp towel and let rise in a warm place until double in bulk (about 1 hour). Generously grease 1 9 x 13 inch pan. Punch down dough. Let stand 5 minutes. On a lightly floured surface roll dough into a rectangle approximately 12 x 24 inches about 1/4 inch thick. Melt butter and spread over dough. Shake sugar over butter and cinnamon over all. Roll up the long side like a jelly roll. Slice into 1 - 1 1/2 inch slices with a sharp knife. Place in pan and let rise in warm place until doubled in bulk (30 to 60 minutes). Preheat oven to 375 degrees. Pour evaporated milk over rolls to stand 1/2 inch around rolls in pan. Bake for 20 to 25 minutes. Cool on rack. Make glaze to pour over warm rolls of 1/4 cup melted butter, 1 1/2 cups powdered sugar, 1/4 teaspoon vanilla, about 2 tablespoons milk. Makes 12 large cinnamon rolls or 24 small rolls.