Mix warm water with the yeast in a small bowl. Don’t let the water get too hot, or the yeast won’t be able to activate.

Mix together the eggs, milk, sugar, and margarine in a large bowl. Be sure to beat the eggs first. Once the eggs and milk have been mixed, add in the sugar and margarine. Ensure the liquids are well incorporated. Add the yeast mixture and stir.

Now, add the flour to the wet mixture gradually and stir well to make a good dough. Knead the dough for a few minutes on a lightly floured surface.

Set the dough aside and cover it with a towel. Let it rise for 30 to 35 minutes.

Check the dough after 30-35 minutes to see if it is ready. Divide the dough equally into 24 thin strips. Roll up each section. Make sure the rolls are jelly-like twist rolls. Put some towels over the rolls to allow them to rise a bit more. The rolls should rise to the bulk size you want.

Prepare 3 baking pans and line them with baking sheets. Mix margarine and brown sugar together. Spread melted margarine and brown sugar on the bottoms of the rolls. You can brush it on or dip it. Arrange the rolls on the baking sheets. Spread melted margarine on the tops of the rolls. Preheat the oven to 400 degrees Fahrenheit.

Sprinkle the rolls with powdered sugar and cinnamon powder. Let them bake for 20 minutes. Let the cookies cool on the cooling rack after they are done baking. Sprinkle the cookies with more cinnamon powder and powdered sugar. If you want a sweet dessert, serve them with vanilla ice cream. If you prefer, you can serve it with the runza chili dish as well.