Dissolve yeast in warm water (add 1 T. sugar). Let rise to double it’s size.
In a separate bowl, mix liquid ingredients.
Add yeast once it’s doubled in size and mix in dry ingredients (add flour slowly).
Let dough double in size (about 45 minutes).
Use 1/4 of the dough and roll into a large rectangle, about 1/2″ thick. (This will make one ring as big as a cookie sheet. If you want them smaller, take 1/8 of the dough.)
Spread butter over the dough, then brown sugar and cinnamon. (Grandma likes to add raisons but we just like them plain.)
Next, roll the dough into a long roll and bring the two ends together into a circle. Pinch the seam together.
Place cinnamon circle onto baking sheet. Take a knife and cut slices about two inches apart from the outside of the circle. Leave about an inch of the roll uncut.
Now comes the fun part- twist the cuts so they make a ring, cinnamon rolls showing.
Cover; let rise until doubled in size (30-60 minutes).
Bake at 375 for 13-15 minutes. Make sure the top is slightly browned or your ring will be doughy.
Frost- if you frost them warm the icing melts a little or wait until they are cool and frosting will be fluffy.