Cinnamon rolls via Carly Steward

And here's the cinnamon roll recipe:

Sweet Roll Dough—Phyllis Mason
3 ½ C. warm water
2 T. instant yeast
½ C. powdered milk
3 eggs
1 T. salt
½ C. sugar
½ C. oil
½ C. butter, melted
6 C. bread flour
4-6 C. all purpose flour

Mix together all ingredients in order given. Let rise until double. Roll out for rolls. Yield: 36 rolls

Old Fashioned Cinnamon Rolls—Phyllis Mason
Filling:
1 C. butter, melted
2 C. granulated sugar
1 C. brown sugar
¼ C. cinnamon

Mix butter, sugars, and cinnamon. Spread on sweet roll dough. Roll dough up tight. Cut in 1 1/2” lengths. Put 12 rolls per pan in three 9x13” pans. Let rise until double. Bake at 350 degrees for 20 min. Let cool. Spread glaze on top.

Glaze:
1 C. butter
½ C. milk
1 tsp. vanilla
1 tsp. Maple flavoring
3 C. powdered sugar
8 oz. cream cheese

Melt butter and milk together. Mix with rest of ingredients. Add more powdered sugar for a thicker glaze.

Caramel Pecan Rolls—Phyllis Mason
2 C. butterscotch chips
1 C. corn syrup
1/3 C. butter
1 C. pecans

Melt chips, syrup, and butter together. Add pecans. Spread evenly in 2 9x13” pans. Make cinnamon rolls. Put on top of caramel pecan mixture. Bake at 350 degrees for 25-30 min. When baked, remove from oven and turn upside down. Remove from pan while hot. Let cool. Yield: 24 rolls

Orange Rolls—Phyllis Mason
Filling:
¾ C. sugar
2 T. orange juice concentrate
¼ C. butter

Mix sugar and orange juice together. Butter rolled out sweet roll dough. Spread mixture on top. Roll up tight. Cut 1 ½” thick lengths and place 12 rolls per pan in 2 9x13” greased pans. Bake at 350 degrees for 25-30 min. Glaze while still hot. Yield: 24 rolls.

Glaze:
¾ C. sugar
½ C. sour cream
2 T. orange juice concentrate
¼ C. butter
Put all ingredients in sauce pan. Boil for 3 min.