- 1 cup milk
- 6 tablespoons butter
- ½ cup white sugar
- 1½ teaspoon salt
- ½ cup warm water
- 4–5 teaspoons active dry yeast
- 4 eggs
- 6 cups flour
- ½ cup brown sugar
- 4 tablespoons cinnamon
- 3 tablespoons melted butter
Mix together milk, 6 tablespoons butter, white sugar and salt in a saucepan and heat on low until a skin forms on the top. Cool until lukewarm.
Meanwhile, blend the warm water and yeast. Mix together and set aside for 5 minutes to activate yeast.
Beat 4 eggs at room temperature into the lukewarm milk mixture, then add yeast mixture. Work in 3 cups of flour until dough becomes smooth and then slowly add 3 more cups of flour. Knead until smooth. Note: You can beat and knead by hand or use a stand mixer.
Grease bowl, add dough and let rise until it has doubled, about 3 hours.
Preheat oven to 350°F.
Combine together brown sugar and cinnamon.
Flour surface and roll dough out in a 12- by 12-inch square of even thickness. Spread 3 tablespoons melted butter on top of dough and sprinkle the cinnamon and brown sugar mixture on the top of the melted butter.
Gently roll the dough into a large roll. Cut roll with a warm, wet, sharp knife into 12–24 rolls, depending on the size of cinnamon rolls you want.
Place them in greased baking dishes and let rise until doubled, about 2 hours.
Bake for 12–15 minutes at 350° and frost with your favorite maple glaze, cream cheese frosting or eat them plain. But eat them HOT