I use an old fashioned Betty Crocker Recipe as a base for my Cinnamon Rolls
but with a few modifications.  Here is what I do….
 In a very large bowl…
Combine 2 cups of flour &  2 pkgs of active dry yeast
Set this bowl aside.
In a med saucepan heat on med – med/low:
2 cups of milk,  2/3 cups white sugar, 2/3 cups butter, 1 tsp salt.
Stir this mixture until butter almost melts.
Crack 4 eggs in the flour bowl, then add the milk mixture.
Beat vigorously with a wooden spoon OR use electric mixture for 3 min.
Using wooden spoon, add as much more flour is needed up to 5 cups.
Sanitize your area. Dust lightly with flour.
Knead dough until elastic and smooth.
Lightly grease bowl surface with reg. vegetable oil and return to bowl.
Put bowl in warm place covered with dish cloth until the dough doubles
 in size (approx.. 1 hour).
Then punch dough down and let it rest 10 minutes while you lightly grease
your baking pans or cookie sheets.
Dust the surface with flour.

Roll the dough out into a rectangle shape – about ¼ – ½ inch thick.

Brush entire area with melted butter then sprinkle with brown sugar and cinnamon.
I dont have measurements here because you just add as much as you like.

*At this point you can add any other ingredients such as pecan pieces, raisins, etc.
Roll the dough up lengthwise into a long roll and cut into slices at least 2inches wide.

Place on pan with space in between and let rise again until double in size
(about 30 minutes).

Bake 375 degrees about 25 minutes – until golden brown and cooked through the center.

Let cool and cover in frosting or icing.
Makes Approx. 30 cinnamon rolls!
Once they are cool, put in plastic bags and freeze for a treat to heat anytime!
If you are going to take the time required to make these,
you might as well make a bunch at one time…and have some to last awhile.
These make great for gifts at the holidays too!