Cinnamon Rolls

3 ½-4 c. all-purpose flour
1/3 c. granulated sugar
1 t. salt
2 pkgs. regular or quick active dry yeast
1 c. warm milk (120 – 130 degrees)
1/3 c. stick butter or margarine, softened
1 large egg
butter or margarine, softened
½ c. granulated sugar
½ c. brown sugar, packed
1-2 T. cinnamon

· Mix 2 cups of the flour, 1/3 cup sugar, salt, and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
· Turn dough onto slightly floured surface. Knead 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
· Punch down dough. Flatten with rolling pin into rectangle, 15 x 10, on lightly floured surface. Spread with butter (as much as you see fit). Mix the white and brown sugar to create 1 cup and add the cinnamon (again, as much as you want). Sprinkle mixture over dough. Push into dough slightly with hands.
· Roll rectangle up tightly, beginning at 15-in side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in greased 9 x 13 pan. Cover and let rise in warm place about 30 minutes or until double.
· Heat oven to 350 degrees, bake 30 to 35 minutes or until golden brown. Cool 10 minutes and remove from pan (I flip it over and let the rolls fall out).

Note: I have never found a good glaze to put on top, so good luck!