1 pkg. yeast (or equivalent)
1 tsp. sugar
3 1/4 cups warm water, divided
4 beaten eggs
1 1/2 cups sugar
1 tsp. salt,
1 tsp. nutmeg
7 cups all-purpose flour (approximately)
1/2 cup melted shortening
1 cup raisins and/or chopped nuts (if desired)

Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water.

Add beaten eggs, 1 1/2 cups sugar, salt, nutmeg and 3 cups warm water

Beat with a spoon until bubbly then add approximately 4 cups flour, 1/2 cup melted shortening and 1 cup raisins or nuts (if using).

Continue adding flour until you can no longer stir it. Turn dough out onto a floured board and knead for a few minutes. Let rise until doubled. About 2 hours or so.

Roll out before going to bed, 1/3 of the dough at a time into a rectangle. Spread softened butter all over and toss on plenty of brown sugar and cinnamon all over. Roll long side and cut slices 1 1/2-inches wide. Place in greased pans (she uses Pam instead of grease) (since this makes so many, prepare ahead and have a lot of pans prepared) and cover overnight (I kept mine in the oven overnight).

In the morning, bake in a preheated 350°F oven for 20 minutes.

Makes 40 to 45 rolls.

FROSTING:

1/2 cup (1 stick) softened butter
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla

If you like your cinnamon rolls frosted, let them cool a bit then frost with a mixture of softened butter, 1 lb. confectioners' sugar and a teaspoon of vanilla. If the rolls are too hot, this will just melt away. If they have cooled some, they will stay frosted.

Submitted by: Joanne Scobee Morgan