Best ever cinnamon rolls!!!

O.k., people, here is the long-held secret recipe for the best ever cinnamon rolls. I have never tasted any cinnamon rolls better than these.  Anyone out there agree?

At 2:00 PM: Pour 4 cups boiling water over 2 cups sugar and 1 cup margarine.  Stir until dissolved and cool to lukewarm.  Dissolve 1 pkg. yeast in 2 Tablespoons warm water.  Beat 3 eggs.  Add 4 teaspoons salt to eggs and yeast.  Add egg mixture to water-sugar mix.  Stir in about 14 cups flour (or 5 lbs.) to make a soft, elastic dough.  (Don’t let it get too stiff.)  Set in a warm place to rise.

At 5:00 PM: Knead and let rise again.

At 9:00 PM:  Punch down and form into buns.*  Place in greased pans, cover with towel.  Let sit on counter top overnight.

In AM: Bake at 350˚ for about 20-25 minutes.

I tasted these melt-in-your-mouth rolls after the birth of our first child.  A seminary apartment neighbor brought a piping hot pan and I was “in love” with them immediately.  I had to have the recipe.  We later had “Bun Sweet Bakery,” a cottage industry during homeschooling days, and sold these to neighbors and friends.  They freeze well after baking, so don’t be afraid to make the whole recipe.

*For cinnamon rolls:  Take about 1/4 of dough and roll out on floured surface into a rectangle.  Spread with softened butter or margarine and sprinkle with cinnamon sugar.  Roll up from the long end and cut a slice about every inch.  Place in greased pan, cover and let it sit overnight.  Bake at 350˚for about 20 to 25 minutes or until you can smell the delicious flavors of baking cinnamon rolls!  Don’t over bake.

Make an icing with 3 Tbls soft butter, 4 cups powdered sugar and 4 Tbls milk and drizzle all over the rolls.