Cinnamon Rolls

The flour is off. I needed LESS than both of them suggested so add it slowly.
A half recipe makes 8 giant rolls.

Combine:

3c. warm water
3T. yeast
1/4c. sugar

Dissolve & Add:
1T. Salt
1/4c. melted butter (makes them less-tough)

Use enough flour to make nice dough that follows hook around mixing bowl (maybe 8 or 9 cups.) I never count; I just know how the dough should look and feel - not too sticky. (See, I told you she's a little bit vague. I think I remember needing more like 10 cups of flour. Just so long as it isn't sticky.)

Let rise 30 minutes or so.

Punch down.

Divide into three sections. Spray cooking spray on counter and roll dough into rectangle shape. Roll out to about 1/4" thickness.

Spread with scant amount of butter (I spread soft butter with a spatula) sprinkle generously with mixture of BROWN SUGAR and cinnamon. Roll and cut into 4 sections - each 4 inches long.

Place end up in greased cake pan and squish to be level with top of pan - this is the secret!! 4 to a pan...let rise about 30 minutes (sorry, I guess there's an hour of rising total) and bake at 350 until golden brown and hollow sounding - about 25 minutes. This makes a dozen whopper rolls!

Cream Cheese Frosting:

4T. LITE cream cheese. It's important to use the LITE kind.
2-3T. butter
1t.vanilla
A few shakes of salt
Powdered sugar (add until you have a good consistency)
Milk to thin

Good luck! These are a real crowd pleaser. I promise! :)