Let set 5 mins to start 'proofing.'

Add 4 ½ c. flour. I use a Kitchen Aid dough hook. Blend in flour until it pulls away from the sides of the bowl.

Set bowl in a warm area and cover with a towel. When dough rises about double, punch down and let rise again.

Roll out dough in to a rectangle shape (not too thin or too thick).

Spread soft butter over dough, then lots of cinnamon and sugar (can use brown sugar).

Jelly roll dough and cut into 2 inch pieces.

Put pieces into a buttered 13 x 9 pan.

Let cinnamon rolls double in size, then bake at 375 until lightly browned.