1/2 cup sugar
2 eggs beaten
1 tsp. salt
1/2 tsp. baking soda
1 cup milk, salded
1 pkg yeast
1/4 cup warm water
1/2 cup vegetable oil
4 cups flour
Combine yeast with lukewarm water. Add remaining ingredients. Batter will be soft.
Allow to rise on counter overnight. Roll out to use for cinnamon rolls or use in any sweet dough recipe, crumb cake or coffee cake.
To make cinnamon rolls, roll dough out into a rectangle, brush with melted and cooled butter and sprinkle with light brown sugar (or brownulated sugar) or demerarra sugar. Sprinkle with cinnamon or cinnamon sugar. Roll up into a spiral (or jelly-roll style), then slice into 1 1/2-inch pieces. To make cinnamon crescents, roll dough into a circle and cut into wedges, as you would a pizza. Cover with cinnamon sugar mixture, same as above.
Let rise a second time until doubled in size after forming dough or rolls.
Bake in a preheated 350°F oven for 20-25 minutes or until lightly browned (varies with size of rolls).