"Susan" > wrote in message
. ..
>
> This is the recipe that I use - the resulting rolls look like the cinnamon
> bun pic from harvestlanecandleco.com on your google images.
>
>
> Cinnamon Rolls
>
> 2 packages dry yeast 8 tablespoons (1 stick or 1/2 cup) butter,
> softened
> 1/4 cup warm water 3 eggs*
> 1 cup milk, warmed 5 1/4 to 5 3/4 cups flour
> 1/2 cup sugar
> 2 teaspoons salt
>
> *Note: If eggs are refrigerator cold, pour hot water over them and let
stand
> for several
> minutes before cracking.
>
> Sprinkle the yeast over the warm water in a small cup or bowl, stir, and
let
> stand
> for a minute or so to dissolve. Combine the milk, sugar, salt, butter, and
> eggs in
> a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2 1/2
> cups of
> the flour, and beat until smooth and well blended. Add 2 1/2 cups more
flour
> and beat until the dough holds together in a rough, shaggy mass.
>
> Turn out onto a lightly floured surface and knead for a minute or two. Let
> rest for
> 10 minutes.
>
> Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little
> more
> flour if the dough sticks to your hands, until smooth and elastic. Place
in
> a
> greased bowl, cover and let rise in a warm place until double
> in bulk.
>
> Filling
>
> 6 Tablespoons (3/4 stick or about 1/3 cup) butter, softened
> 1/2 cup sugar
> 1/2 cup brown sugar
> 1 1/2 Tablespoons cinnamon
>
> Punch the risen dough down, and roll it on a floured surface to a
rectangle
> about
> 32 x 12 inches and 1/3 inch thick. Spread the softened butter on the dough
> and
> sprinkle the sugar and cinnamon mixture evenly over the buttered dough.
> Beginning with a wide end, roll the dough up like a jelly roll, then cut
> into pieces
> about 1 - 1 1/4 inches wide. Place pieces cut side down in buttered pans,
> cover, and
> let rise until double in bulk.
>
> Bake in a preheated oven at 375 degrees for about 25 minutes, until golden
> brown.
>
>
>
> I don't care for icing on my cinnamon rolls, but of course you could
drizzle
> with your favorite

That is almost exactly the same recipe I posted.