Combine hamburger and macaroni (or egg noodles) in a large baking dish. Add cream of mushroom soup and mix well. Stir in cheddar cheese. Sprinkle Parmesan cheese on top. Bake in 350 degree oven for 25 minutes. Makes 4 to 6 servings.

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Stir in 3 more cups of flour. Begin kneading dough, adding final cup of flour. If dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let dough "rest" for 15 to 20 minutes. (I leave it sitting on counter and use time to wash up bowl and other utensils and to clean off counter top.)

Roll dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at wide end, roll into a log.

Cut cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

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