My Grandma Henrie was the best baker. This dough is light and fluffy, and it makes amazing Cinnamon Rolls and Dinner Rolls.

I make the dough the day before baking and keep in the refrigerator overnight. In the morning, I use half of the dough to make cinnamon rolls and the other half for dinner rolls. Enjoy!

2 cups of warm water

1 tablespoon of yeast

1/3 cup Sugar

In a small bowl add the warm water, yeast and sugar. Stir together, then let it sit for about 10-15 mins until the mixture has grown and is bubbly.

In a large bowl add the yeast mixture along with-

2 cups flour

1 teaspoon salt

2 eggs

½ cup of melted butter

Mix the above well with spatula and slowly add an additional 4-5 more cups of flour, kneading the dough with a spatula until you have a soft sticky dough. (you can also mix in a stand mixer)

Cover the bowl with saran wrap and let the dough rise for 1 hour. Lightly sprinkled flour on the countertop and rolled out the dough. Cut and form rolls, let rise for one more hour and bake in a 375-degree for 20-25 minutes.

Cream Cheese Frosting for Cinnamon Rolls

1/2 cube of butter

1/2 block of cream cheese

2-3 cups powder sugar

1 teaspoon vanilla

Bring butter and cream cheese to room temperature. In bowl whip butter and cream cheese until well combined. Slowly add powered sugar, (I used about two cups) if it get too thick add a bit of milk. Whip until soft then add the vanilla.