Put flour in the bowl, pushing out to the sides to make a "well".
Mix the eggs, sugar, and yeast together and set aside.
Scald the milk-heat on stove or in microwave until a "skin" forms on top--and the add the salt and water to cool it down.
Mix the milk and egg mixtures together.
Pour all this into the "well", but DO NOT STIR OR MIX! Seal the bowl with the lid and "burp" it (let out as much air as possible)
Set the bowl in a sink of hot water. Water shouldn't be too hot or this would kill and yeast and the bread would not rise, but need to be hot enough. I usually run the water until it gets to the point that it feels I need to move my hand, but can still stand it.
Leave bowl sitting in the water for 30 minutes or so, until the lid pops open.
Remove bowl and stir in melted butter--makes a very sticky dough! Put the lid back on and burp it.
Place back in the sink with fresh hot water. After 30 minutes or when lid pops off, remove dough onto a floured surface and knead lightly 15-20 times.
Divide into 2 parts to make it easier to work with
Roll out, spread with more butter about another stick and generously sprinkle with sugar and plenty of cinnamon.
Roll up for the log side, and cut into rolls about 1 to 1 ½" thick.
Place into baking dish or pan and let rise until double, about 30-40 minutes.
Bake at 375º for about 20 minutes.
Frost with desired frosting.
Swedish Tea Ring Directions:
Roll up as for Cinnamon Rolls. Then place sealed-edge down in ring on baking sheet covered with parchment paper. Join ends of ring, seal.
With scissors, make cuts 2/3 of the way through the ring at 1" intervals. Turn each section on its side. Let rise, and bake as for Cinnamon Rolls.
Frost, while warm, and decorate.
For visual reference use Betty Crocker page 101 and color picture pp. 86-87.