Camp Maranatha Cinnamon Rolls
- 1 stick margarine - melt then let cool
- 2 1/2 C. warm water (around 115F)
- 2 Tbsp. yeast
- 1 tsp salt
- 1/2 C. C. sugar
- 2 eggs
- 6 C. flour
- 1/2 C. butter
- raisins/nuts as desired
In a large mixing bowl add warm water, yeast, salt, and sugar. Let sit while beating eggs. Add margarine and eggs into yeast mixture. Mix together. Begin adding flour 1 cup at a time until you've stirred in about 6 cups of flour.
Grease air tight container and put mixture into it. Cover with a cloth and place in a warm, wind free place. Let rise until doubled in size. Punch down.
Can put lid on airtight container and refrigerate 3-4 hours or overnight, but it is not necessary.
Roll dough out into a rectangle 1/3 inch thick. Melt 1/2C butter and pour evenly onto dough. Sprinkle sugar and cinnamon on top of butter. Add raisins and nuts as desired. Roll like a jelly roll. Cut with knife into 3/4 inch slices.
Put slices on a buttered 9X13 pan and let rise for 20-30 minutes until the slices are about doubled in size. Bake at 400F for 20 minutes.