Cinnamon Rolls

Contributed by Ann Fugere

1 c. sugar
3 TBS yeast
4 tsp. salt
5 c. scalded milk
1 c. cooled melted butter
12 to 14 c. flour

Combine sugar and salt. Add melted butter and milk. Cool. Dissolve yeast in ½ cup water with 1 TBS sugar. Add to milk mixture. Add flour and mix. Will be sticky.
Let rise; punch down. Let rise again. Punch down and roll out on a floured surface. Spread softened butter on top of dough. In a separate bowl, mix together 2 c. brown sugar and ½ c. cinnamon. Spread brown sugar and cinnamon mixture on top of buttered dough. Roll up, making a long roll. Use thread to cut apart into sections. Slice the thread under the long roll about 1 inch from the end. Bring the two ends of the string together and cross them. Continue to pull and they will gently slice the rolls. Using a knife, flatten the rolls. Lay in buttered pans. Let rise. Bake at 350 degrees for 20 to 30 minutes. Ice and serve. Makes three 13x9 pans.