Cinnamon Rolls

5 cups Flour
2 tbsp Yeast
::: mix dry ingredients
::: add liquid (see "Wet Part" below)
4 Eggs
::: mix well
2 cups Flour
::: incorporate flour, then knead about 100 folds or until elastic

Let rise in a warm location until about double in size. Roll into a rectangle on a floured surface. Spread sugar-slime over bottom 4/5ths of dough. Top sugar-slime with any "ingredients" (chopped apples, raisins, blueberries, etc). Roll into a long cylinder, sealing the roll with water and a pinch. Cut cylinder into 5/8" to 3/4" slices and place in a greased pan. Bake at 350 for about 45 minutes (check at 30 minutes).

Note: The flour should not be "hard packed" from the package-- loosen it with a wire whip before measuring.

Cinnamon Rolls

Dry Part

Glaze

Makes enough for about 6 batches of this recipe

1 bag Powdered Sugar
1/4 cup Orange Juice
::: mix and add more OJ 1 tsp at a time until saucy

Wet Part

2 cups Milk
2/3 cup Sugar
2/3 cup Oil
::: mix and microwave for 150 seconds

Sugar Slime

4 cups White or Brown Sugar
1/2 cup tub margarine (Country Crock works best)
::: fluff with hand mixer until easily spreadable

Cinnamon Rolls

Dry Part

Glaze

Makes enough for about 6 batches of this recipe 1 bag Powdered Sugar 1/4 cup Orange Juice ::: mix and add more OJ 1 tsp at a time until saucy

Wet Part

2 cups Milk 2/3 cup Sugar 2/3 cup Oil ::: mix and microwave for 150 seconds

Sugar Slime

4 cups White or Brown Sugar 1/2 cup tub margarine (Country Crock works best) ::: fluff with hand mixer until easily spreadable

Makes enough for about 6 batches of this recipe

1 bag Powdered Sugar
1/4 cup Orange Juice
::: mix and add more OJ 1 tsp at a time until saucy

2 cups Milk
2/3 cup Sugar
2/3 cup Oil
::: mix and microwave for 150 seconds

4 cups White or Brown Sugar
1/2 cup tub margarine (Country Crock works best)
::: fluff with hand mixer until easily spreadable