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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Use an electric mixer to beat cream cheese and sweetened condensed milk until smooth (a minute or two). Add lemon juice and egg and beat on high speed for another minute.

Pour batter over graham cracker crust. Drop canned pie filling into batter by spoonfuls at evenly-placed intervals.

Bake at 300 degrees for 55 minutes.

Allow to cool completely before cutting. Store in refrigerator.

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