Cinnamon Rolls

3 eggs
1/2 c. sugar
1 cube butter-softened
1/2 T. salt
2 T. yeast
1 1/4 c. hot tap water
5-6 c. flour

1 cube melted butter
1/2 c. sugar
1 T. cinnamon

Mix eggs, sugar, butter, salt, yeast, hot water, and 2 c. of the flour and mix in your mixer until combined.  Add flour 1/2 c. at a time until the dough no longer sticks to the sides of the bowl.  Spray dough with vegetable spray and cover with a dish towel and let rise for 1/2 hour.  Roll out the dough into a large rectangle.  Brush the dough with melted butter.  Mix the sugar and cinnamon together and sprinkle on to the dough.  Grab ahold of the long edge of the rectangle and roll up the dough.  Use a sharp knife or a piece of thread to cut the dough into cinnamon rolls about 1" thick and place on a large greased cookie sheet.  Let rise for about and hour.  Bake at 375 for 10-12 minutes until light brown.

Glaze:
3 c. powdered sugar
1/3 c. melted butter
1/3 c. milk
1 t. vanilla

Blend all the ingredients together and spread on cinnamon rolls while they are warm.

Roast Beef Gravy

1 - 1 1/2 c. drippings from roast beef
1/4 c. corn starch
2 c. cold water

optional:
1 t. Better Than Bouillon
salt and pepper

Put drippings in a sauce pan and bring to a boil.  In a separate container stir together 1/4 c. corn starch and 2 c. cold water and mix until corn starch is dissolved and there are no lumps. Add to the drippings and stir until mixture comes to a boil and thickens.

You may want to add 1 t. Better than Bouillon to enhance the flavor and color.  You may also add salt and pepper if needed.