Snowy Evening Cinnamon Rolls

I'm sure a recipe with a name like this has got to be genuinely Canadian, but please don't wait for snow to make these!  I like this recipe because it makes so many rolls you have some to share with someone else, AND some to put in the freezer for later.


2 cups warm water
2 cups milk (or 4 cups warm water and some milk powder)
3/4 cup shortening
3/4 cup sugar
2 T. yeast
1 T. salt
2 beaten eggs
10 cups flour
margarine
cinnamon
brown sugar

Sauce:
3/4 cup milk
3 cups brown sugar
3/4 cup margarine

Warm milk and add shortening to soften.  Add warm water, sugar, yeast, salt, beaten eggs and 4 cups flour.  Mix thoroughly and then knead in the rest of the flour.  Let rise until double.

Heat sauce ingredients until boiling.  Pour into 3 greased 9X13 pans.

Divide dough into three parts.  Roll each out into a rectangle and spread with margarine.  Sprinkle with cinnamon and sugar.  Roll up and slice.  Place on prepared pans.  Let rise 30 min.

Bake at 350 degrees for 25-30 min.  Invert on cookie sheets to cool.

Here's an alternative for the sauce in the bottom of the pan.  This one is extra rich and gooey!

3 cups brown sugar
1 cup margarine
1/3 cup sour cream
1 tsp. vanilla

Melt margarine.  Add brown sugar.  Boil 3-5 min.  Remove from heat.  Add sour cream and vanilla.