Cinnamon Rolls

	5 frozen dough loaves
	Large bag brown sugar
	2 large pkgs. butterscotch morsels
	1 can cinnamon
	Lots of margarine or butter
	¾ cup milk Thaw frozen loaves in refrigerator overnight Will need 3 to 4 large oblong cake pans, pyrex or aluminum Take each loaf individually, roll as thin as possible (after rolling jellyroll style, stretch them longer lenghwise for thinner dough) Put ½ cube butter, ½ cup brown sugar, 1 tsp. cinnamon in each pan Place in warm oven to melt butter, then remove and stir mixture well In double boiler, melt butterscotch morsels, ½ cube butter & ¾ cup milk After rolling loaves out, spread generously with soft butter, sprinkle brown sugar generously, & sprinkle overall with cinnamon Roll dough lengthwise jellyroll style; then gently stretch to 1 ½ times original length Slice into ¾" slices Place slices flat in butter mixture in pan, sides touching (NOTE: Thicker slices will be hard to get center rolls done without outer ones getting hard) Spoon butterscotch mixture generously over rolls Bake at 350º for 30 minutes or until done (check often as ovens vary; with a fork check sides of rolls in middle testing for doneness)

COMMENTS:  These are a really fantastic treat created by Evelyn Lum, who was my mother! She made many dozens of these rolls for numerous preachers of the gospel, and other guests in her home, although, she made the dough from scratch in the earlier years. During her later years, she started using the frozen bread dough, and that is the method I know. My mother departed this earthly life in June of 1997, and she left behind a wonderful array of memories of her cooking abilities, but more important, she has left all who knew her with the precious memories that can only be created by a true child of God!

From The Kitchen Of:    Carolyn Jones,  Church of Christ ~ Exchange Parkway, Allen, TX