9 cups flour
2/3 cup sugar
1 1/2 cups water
4 eggs, beaten
1 1/2 cups milk, scalded
2 tsp. salt
2 pkg. active dry yeast

In a small saucepan, heat milk until tiny bubbles form along the edge of the pan (about 190°F). Set aside to cool. Put flour into large bowl with a tight fitting cover (or a large Tupperware bowl). Combine remaining ingredients in a separate bowl.

Make a well in the flour; add ingredients. Mix well and seal the lid. Let rise until lid pops off or until dough has doubled in volume.

Add 2 sticks of melted butter; mix well and seal the lid. Let rise until lid pops off or until doubled.

On a lightly floured board, knead lightly. Roll out to a rectangle 1/4-1/2 inch thick.

Mix well 1 stick of softened butter, 1/2 cup sugar and 1 1/2 tsp. of cinnamon; spread evenly over the rolled out dough. Roll up from the short side and pinch log tightly closed.

Using a sharp, thin, knife, slice into 1 1/2-inch thick rolls. Place cut side up in a greased 9 x 13 inch pan. Let rise again.

Bake at 375°F for 25 to 30 minutes.

FROSTING:

1 1/2 cup powdered sugar
1 tbsp. milk
1/2 tsp. vanilla

Mix well; pour over rolls while still warm from the oven.

Cool 15 minutes before serving.