You can definitely cut the recipes in half, but I used to multiply them when I made them at the restaurant where I used to work in San Francisco. I made a more or less regular bread dough with a small amount of sugar added, and after the first rise, I would roll the dough out into a long rectangle, add butter to two thirds of the rectangle, and the fold the dough over as in making a puff pastry, and then I followed the methods for making puff pastry in order to get many layers of butter and dough. Then I would roll the layered dough into a long rectangle (like Pioneer Woman) and add brown sugar, cinnamon, and chopped walnuts and roll the rectangle like Pioneer Woman and cut into rounds. Instead of putting these into one pan, I put them into muffin pans, so that they would make nice individual servings. I didn't bother to glaze mine, but that might have been a good idea, although I think they might have been too sweet if I did that. I added the walnuts because the restaurant always had barrels of walnuts (and other nuts), and so I thought I might as well use them. I think it is difficult to make a bad cinnamon roll. I worked graveyard at the restaurant (11 PM to 7 AM - later when I made yeast dough), and so my rolls were ready for breakfast when the restaurant opened. The restaurant was owned by a commune of hippies, and so the staff ate many of the rolls before customers had a chance to buy them. I could physically only make so many in one night, and I had to make three different recipes each night - generally of the coffee cake or dessert variety - something to have with coffee in the morning or afternoon. Lars

Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy

Well, for as tired/sleepy as I am, I had a great giggle over all the comments! Please excuse any typos I might make. Made the mistake of cutting grass at noon. Not a good idea! Lou, thank you for the offer. I may take you up on it. Don't know how soon I'll get to them. We have our BIG family campout/antique gas hit an miss engine/steam show in a couple of weeks. I have the honor of getting two motor homes ready, preping any food in advance that I can, and do most of the cooking while there. Mom and Dad are only able to go if we all do all the work. DB & DSIL may not even be able to go this year, due to starting a new business. It's only about 20 minutes away for all of us, but if DB has classes, he can't close the studio. DD will help as much as she can, so will DS IF he doesn't have to work. Last count, with invited guests/famiy/friends, was 22 I think. Dad & I will move in on Wed. Show starts on Fri. Some prep we will do on Thurs, and have a steak fry that night. Breakfast menu so far is home fries by request, eggs, pancakes (the only thing besides a little meat of choice mom will eat for breakfst), bacon sausage, or ham. Lunch ham sandwiches. Fri night is chili, burgers for those who don't want chili. Sat same for breakfast and lunch. Supper is burgers and dogs. Potato salad for whatever meal anyone wants. Dad wants cauliflower with cheese on Thurs. Raw veggies available anytime. Sunday is leftovers! Any of you who want to sneak in, the WILL be plenty of food. I ALWAYS have food to bring home! Ann, no, wrong side of the family, tho my aunt did make them with that dough. Yummy! Lars, the whatever you called it sauce is cause I also asked for a cheese sauce to put over the cauliflower. Dad is remembering how his mom cooked! By the time I can remember her cooking, she was getting too sick for me to learn from her. Your cinnamon rolls sound fantastic, but I don't have the energy to go to that much work. Now, before I fall asleep at the computer, I'm headed for bed! I'm already wore out before the show even gets here! My fault. But I was trying to beat the rain on radar that ended up only being a few sprinkles. I'll get caught up on sleep and be off and running again. Then I'll sleep in a lot the following week! I'm happy to try to spoil him. We don't know how many more times they will be able to go. I said last year, I was going to do this the easy way this year. Well, the meat for the chili will be cooked and seasoned ahead and frozen. The burger patties will be made and frozen ahead. I'm taking the old roaster and dumping every thing in that for the chili and letting it go most of the day. Ham will go in a crock pot on warm with a bit of water for lunches first thing in the morning and they can eat lunch whenever! Will have to keep watch of Mom. She doesn't always know it's her sugar droppign when she doesn't feel good. Dad knows his. And yes, I know the cinnamon rolls aren't a good idea, but he will compensate for the treat. That's why I spoil him that weekend. Thanks all. Tami

Thanks for everyone's help with this. I've found some confidence now about making rolls, as they turned out great, everyone loved them and they were so EASY. I made a batch of Mrs. Avery's rolls as a trial and they were good and very easy. I may have mismeasured the salt, as I felt they needed more, but salted butter slathered on the finished product fixed that pretty well. I also may have added a bit too much flour; next time will use a lighter hand with it. I cut the sugar by half and the sweetness was perfect. I also tried this recipe and ended up using this for two different Christmas dinners, mostly because the directions were explicit, including how many rolls the recipe made, which I needed. It's very similar to Linda's but with an extra egg. They were lighter, but I think could have been because of me adding a bit too much flour to Mrs. Avery's. I did cut down on the sugar here, too. Someday, maybe I'll think to take pictures of the final product. World's Best Dinner Rolls