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Thanks to the viewer who contributed this recipe!

My mom made these for us all the time. I just make them a little more gooey! Part of this recipe is taken from "The Mennonite Treasury of Recipes"

Cinnamon Rolls
 • 2 pkgs. dry yeast
 • 1/2 cup lukewarm water (dissolve the
   yeast in the warm water)
 • 2 cups milk
 • 1/2 cup butter or margarine
 • 1/2 cup sugar
 • 1 tsp. salt
 • 4 eggs, beaten well
 • butter, cinnamon, brown sugar
 1.  Scald milk, add butter or margarine,
     cool to lukewarm.
 2.  Add sugar to well beaten eggs, beat
     thoroughly and add to warm milk.
 3.  Add the yeast and salt.
 4.  Add enough flour to make a smooth dough,
     knead well.
 5.  Place dough in a lightly greased bowl, cover and let rise in a warm place until double in bulk (about an
     hour to hour and a half).
 6.  Roll out dough in a long stip (about 12x45, if you want to get technical).
 7.  Spread dough with melted or soft butter or marg.
 8.  Add brown sugar to coat (be a generous as you like).
 9.  Sprinkle with cinnamon.
 10. Roll up and cut into pieces with a sharp knife.
 11. For extra gooey rolls put a piece of butter and cover with about 1/8-1/4 cup of brown sugar on the pan
     where each cinnamon roll will be.
 12. Place the rolls on top of each pile of butter and sugar. (A pan with higher edges works best).
 13. Bake at 350 degrees for about 20 minutes.
 14. When you take the buns out of the oven flip them on the gooey side and some of it will run down into the


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