You can definitely cut the recipes in half, but I used to multiply them when I made them at the restaurant where I used to work in San Francisco. I made a more or less regular bread dough with a small amount of sugar added, and after the first rise, I would roll the dough out into a long rectangle, add butter to two thirds of the rectangle, and the fold the dough over as in making a puff pastry, and then I followed the methods for making puff pastry in order to get many layers of butter and dough. Then I would roll the layered dough into a long rectangle (like Pioneer Woman) and add brown sugar, cinnamon, and chopped walnuts and roll the rectangle like Pioneer Woman and cut into rounds. Instead of putting these into one pan, I put them into muffin pans, so that they would make nice individual servings. I didn't bother to glaze mine, but that might have been a good idea, although I think they might have been too sweet if I did that. I added the walnuts because the restaurant always had barrels of walnuts (and other nuts), and so I thought I might as well use them. I think it is difficult to make a bad cinnamon roll. I worked graveyard at the restaurant (11 PM to 7 AM - later when I made yeast dough), and so my rolls were ready for breakfast when the restaurant opened. The restaurant was owned by a commune of hippies, and so the staff ate many of the rolls before customers had a chance to buy them. I could physically only make so many in one night, and I had to make three different recipes each night - generally of the coffee cake or dessert variety - something to have with coffee in the morning or afternoon. Lars

Nancy we must have been posting at the same time. My favourite recipe too. You can also make these on a cookie sheet spaced apart so they remain individual. Here is the recipe: Home Cookin Chapter: Recipes From Thibeault's Table Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 package active dry yeast 1 cup milk 1/3 cup "" butter 1/3 cup sugar 1/2 teaspoon salt "3 eggs Filling: 3/4 cup packed brown"sugar 1/4 cup all-purpose " flour 1 tablespoon ground cinnamon 1/2 Cup" butter 1/2 cup light raisins (optional) 1 tablespoon half-and-half 1 recipe Powdered Sugar Glaze Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don't chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing.

Madonna, I can surely stop at one, that's not the problem. What do I do with the rest of the batch? Elery is also dieting, he wants to lose weight to make it easier on his "new" hip and knee. I'm along for the ride, so I'm not sabotaging his efforts, we're both eating the same things. But I just picked up beef AND pork, and we have those 3 deer that Elery shot last fall. My freezers look like this: Freezer #1 with beef produce: Freezer #2 (upright) with pork, one whole shelf is just bacon: Freezer #3, beef and venison: As you can see, there's no place to put leftover cinnamon rolls, and I don't dare eat them ALL. Then again, I could invite Amanda and Dave and the kids over, except that Amanda is celiac and can't eat them either! Annie

Thank you, Linda. I just did a search on google (I know I have searched before without luck) Anyway, THIS is the recipe I have been looking for and it is from Farm Journal. It makes 3 huge pans and they are truly worth the extra effort! EXTRA SPECIAL CINNAMON ROLLS These rolls are worth the extra trouble. 2 cups raisins Boiling water 2 Tablespoons active dry yeast (2 pkgs) 1 Tablespoon sugar 2 1/2 cups lukewarm water (110 F) 1/2 cup sugar 2 tsp. salt 1/4 tsp. ground ginger 8 1/2 to 9 cups sifted all purpose flour 2 eggs 1/2 cup shortening 2 1/2 cups brown sugar, packed 8 tsp. ground cinnamon 1/2 cup melted butter or regular margarine 1 cup heavy cream 1/2 cup brown sugar, packed 1/2 tsp. vanilla 1 tsp. ground cinnamon Vanilla Glaze VANILLA GLAZE: 3 cups sifted confectioners sugar Dash salt 3 Tablespoons melted butter or regular margarine 1 tsp. vanilla 2 Tablespoons hot milk Place raisins in bowl; add enough boiling water to cover. Let stand 5 minutes to plump. Drain off water; reserve raisins. Sprinkle yeast and 1 Tablespoon sugar over lukewarm water in large mixing bowl; stir to dissolve. Add ½ cup sugar, salt, ginger, 3 cups of the flour and eggs. Beat with electric mixer at medium speed 2 minutes, s****************ing bowl occasionally. Cover and let stand in warm place until foamy, about 40 minutes. Add raisins and shortening to yeast mixture; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth, about 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Meanwhile, combine 2 ½ cups brown sugar and 8 tsp. cinnamon in bowl; set aside. Punch down dough. Divide dough in fourths. Let rest 10 minutes. Roll out each forth on floured surface to 18 x 8-inch rectangle. Spread each with one fourth of melted butter. Sprinkle each with one fourth of brown sugar-cinnamon mixture. Roll up like a jelly roll, starting at wide end. Pinch edges to seal. Cut each roll in 18 (1-inch) slices. Place slices, equally spaced, cut side down, in 3 greased 13 x 9 x 2-inch baking pans, 24 rolls in each pan. Cover and let rise in warm place until doubled, about 45 minutes. Meanwhile, combine heavy cream, ½ cup brown sugar, vanilla and 1 tsp. cinnamon in bowl; mix until blended. Spread one-third of cream mixture over each pan of rolls after they have doubled. Bake in 375 F. oven 25 minutes or until golden brown. Remove from pans immediately. Cool on racks. While still warm, drizzle with Vanilla Glaze. Makes 72. Vanilla Glaze: Combine 3 cups sifted confectioners sugar, dash of salt, 3 Tablespoons melted butter or regular margarine, 1 tsp. vanilla and 2 Tablespoons hot milk in bowl; beat until smooth. Add a little more milk, if necessary, to make a thin glaze. Farm Journal's Complete Home Baking Book