Cinnamon Rolls

3 cups milk
1 cube butter or margarine
1 cup sugar
2 eggs beaten
1/2 tsp salt
2 Tbs yeast
7-8 cups flour
1cube melted butter
sugar and cinnamon to taste

Melt butter on stove top in a large pot.  Turn off heat and add milk, sugar, eggs,  and salt.  Combine until mixed thoroughly.  Turn stove back on and heat until lukewarm.  Turn off heat and add yeast. Stir and wait until yeast bubbles.  Add flour a cup at a time.  You want the dough to be slightly sticky but still looking like dough.  Cover and let rise until double in size.
Place the risen dough on a flat floured surface.  I use my kitchen table. Turn the dough once and roll out into an oblong oval shape about 1/2 inch thick.  With a spoon or brush cover the dough with melted butter.  Sprinkle granulated sugar and cinnamon on to taste.  Roll the dough like you would a jelly roll starting on the long side of the oval.  Cut the rolls into 1 to 1 1/2 inch slices.  I use string to do this but you could also use a sharp knife.  Place the rolls in a greased in a large baking pan with the swirl side up. I put my rolls very close together then I grease my hands with butter and press them down slightly.  Bake in a 375 degree oven for about 15-20 minutes or until golden.  Take out and glaze immediately.

Glaze for Cinnamon Rolls
2 lbs confectioners sugar (powdered sugar)
1 cube softened butter
1 cup milk
1 tsp vanilla
Beat together until smooth.  Add more or less milk to taste.  The glaze should not be watery like a true glaze.  It should be more the consistency of a soft buttercream.  It will melt and become a glaze when you put it on the hot cinnamon rolls.