Trina's Amazing Cinnamon Rolls/Rolls/Sticky Buns

Combine and let sit 10 minutes (stir together sugar and yeast before adding water):


½ c sugar

2 T yeast

2 c warm water



Mix in:

5 c flour

½ c oil

2 t salt



Gradually add approx. 1 c more flour until dough is smooth and barely sticky (It's a forgiving recipe – don't stress too much over the flour). Cover and let rise until double. Punch down & knead. Knead in more flour if it's too sticky.



For Cinnamon Bread:

Roll into 2 large rectangles, spread with butter, and sprinkle liberally with brown sugar and cinnamon (and raisins if you like them). Roll up, pinching the edges and ends shut, and place the rolls in 2 greased bread pans. Cover and let rise until double. Brush with melted butter and bake 20 minutes at 350. Cover loosely with foil and bake another 10-15 minutes. Remove from oven. Brush again with butter and remove from pans after 10 minutes to cooling racks.



For Rolls:

Roll dough into 35 balls around the size of ping-pong balls, and place on buttered or parchment-papered jelly roll pan. Cover and let rise till there is almost no space between rolls. Brush with melted butter and bake in preheated (350) oven for 12-15 minutes until the tops just begin to brown. Remove from oven and brush with butter again. Place on cooling racks after 10-20 minutes or serve in pan.



For Sticky Buns:

Prepare as for rolls, but instead of brushing with butter before baking, sprinkle 1 small package of butterscotch pudding mix (vanilla is good too!) over the tops of the rolls. Then mix together:

1 c melted butter

1-1/2 c brown sugar

1-1/2 t cinnamon



Spoon mixture over rolls, and bake at 350 for 12-15 minutes until golden brown. Let cool 10-20 minutes.



For Cinnamon Rolls:

Roll out into a long, large rectangle. Spread with butter, sprinkle with brown sugar and cinnamon (pudding mix is good here, too). Roll up and slice into 24 rolls (or whatever looks good) Place rolls into two greased 9x13 pans. Cover and let rise till double.



Bake approx 15 minutes at 350 until golden brown. Cool and frost or glaze.



Enjoy!