Homemade cinnamon rolls, soft and warm from the oven, are a welcome treat for breakfast. The cafeteria at the university where I used to work during the summer serves the best cinnamon rolls I've ever eaten.
The rolls, oven-fresh every morning, are ready precisely at 10. For more than 20 years students and faculty have lined up to get them warm from the oven.
They take time to make, but the result is worth the effort. CAB Cinnamon Rolls 2 packages instant yeast 1/2 cup warm water 1 tablespoon sugar 2 cups boiling water 1 teaspoon salt 2 tablespoons butter 2 tablespoons sugar 2 eggs 5 1/2 to 7 cups flour Dissolve yeast in warm water, add sugar, and set aside. In large bowl mix together salt, butter, sugar, and boiling water. Add eggs and beat well. Cool.
Blend in yeast mixture and 4 1/2 cups flour. Continue adding flour, beating well, until mixture forms a smooth dough. Knead well.
Cover and let stand until dough doubles in size, about 1 hour.
Turn dough onto a lightly floured board. Cut into pieces the size of an orange. Stretch dough and form into a simple knot. Place knots side by side in an 11-by-13-inch baking dish. Let rise 45 minutes. Cinnamon topping 1 cup butter, melted 1 cup sugar 2 teaspoons cinnamon
Combine and spoon topping over rolls. Bake at 375 degrees F. 35 to 40 minutes. Makes 18 large rolls.