Cinnamon Rolls-Big N' Soft

I got this recipe from an old church cookbook. I've been making these rolls for years, and they really do turn out big 'n soft! When the weather starts getting colder, I like to make these rolls, and serve them with chili..oh yum!

• Ready In: 2 hrs 15 mins
• Serves: 24

Ingredients

• Rolls

• 1 1⁄2 cups  scalded milk, cooled
• 1⁄2 cup butter
• 2⁄3 cup sugar
• 1  cup water
• 3 (1/4ounce) packets  yeast
• 3  eggs, well beaten
• 2  teaspoons salt
• 7  cups flour

• Filling

• 1⁄2 cup butter
• 2  teaspoons cinnamon
• 1  cup sugar

• Frosting

• 1⁄2 cup water
• 4  tablespoons butter
• 1  teaspoon vanilla
•  powdered sugar

Directions

1. In a large bowl, combine the butter with the warm milk. Add sugar and water. Mixture should be lukewarm.
2. Add the 3 packages of yeast, stir well and let stand for 15 minutes, or until it bubbles.
3. Add beaten eggs, salt and flour. Stir well.
4. Dough should be firm, you do not knead this.
5. Cover with a light weight kitchen towel, and let rise for one hour.
6. Put the dough on a lightly floured surface, and let rest for 10 minutes.
7. If dough is very sticky, you may add additional flour. Roll out, and spread with the 1/2 cup of softened butter, then sprinkle with the cinnamon and sugar.
8. Roll up, and with a sharp knife, divide dough into fourths.
9. Make 6 rolls from each fourth.
10. Put onto greased pan.
11. Let rise for one hour.
12. Bake in a 350 degrees oven for 15-20 minutes.
13. Cool.
14. For the frosting, simmer in a saucepan the water and butter. Add enough powdered sugar for spreading consistency. Add the vanilla and frost warm rolls.
15. Enjoy!