If I've heard it once, I've heard it a dozen times: "Make homemade cinnamon rolls? From scratch? Are you crazy? That takes all day!"

Actually, it depends upon recipe.

I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day -- scald milk and let it cool to room temperature (30 minutes); mix dough and let it raise for an hour (1.5 hours); punch down dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake cinnamon rolls (30 minutes) -- for a grand total of 5 hours from start to finish.

But it doesn't have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.

Here's my recipe:

2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer) 6 to 7 cups of flour

This recipe is so easy that even my husband can do it. (His specialities are boxed mac-n-cheese, Ramen noodles and frozen pizza!)

Prep time: 20 minutes Baking time: 55 minutes

Crust: • 2 packages of graham crackers (18 "cracker sheets") •1/2 cup (1 stick) butter or margarine

Crush graham crackers (I put 4 or 5 "cracker sheets" at a time into a sturdy plastic freezer bag and crush them with a rolling pin). Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over crumbs. Mix thoroughly. Press into a 9x13 ungreased pan.