Step 1

Mix and let rest: 2 Tablespoons fresh yeast, 2 Tablespoons sugar and 2 cups warm water.

Step 2

Add: 1 cup melted butter, 6 beaten eggs (not ice cold eggs), 1 1/2 teaspoons salt, and 1 cup sugar.

Step 3

Stir in: 9 cups flour (best if done by hand and not with a mixer. DO NOT KNEAD. Cover and let rise until double in size. Push air out with fists, and again let rise until double in size. *It is a good idea to coat the bowl lightly with cooking spray first to avoid dough sticking to the sides.

Step 4

Divide dough into four equal parts.

Step 5

Roll each part into a rectangle. Try not to work your dough too much or it will get tough.

Step 6

Once dough is rolled out, brush dough with soft butter and a pastry brush.

Step 7

Sprinkle generously with cinnamon and brown sugar to cover the butter layer.

Step 8

Start at the wide side of your rectangle and roll into a log. Try to pinch the seam shut.

Step 9

Take a piece of thread and cut dough into generous one inch slices.

Step 10

Cover a baking sheet with wax paper. Lay out your cinnamon rolls and flash freeze. (It only takes about 30-60 minutes.)

Step 11

Once rolls are flash frozen you can take them off your baking sheet and store in freezer ziplock bags!

Step 12

If not freezing your rolls and wanting to cook them right away, let rolls rise until double in size, then cook at 375 for 7-10 minutes or until barely golden.