Cinnamon Rolls

Basic Bread Dough
Use for Cinnamon Rolls, Cinnamon Bread, White Bread, Rolls, etc.
10 ½ Cups Flour

½ Cup Sugar

1 T Salt

3 Rounded Tbsp SAF Yeast (quick rise)

3 Tbsp Soy Lecithan (looks like honey)
4 Cups Hot Tap Water

Mix Flour, Sugar, Salt and Yeast in KitchenAid mixer and start mixing. Get Tap Water as hot as you can—add water all at once quickly, then Soy Lecithan(just squeeze lecithin into mixer—don’t measure) Knead (mix) 5 minutes in mixer (decide within the 1st minute if it needs more flour or water) Dough should pull away from edge of bowl.

Cinnamon Rolls

Split dough in half and and roll into a rectangle. Spread with a mixture of cinnamon, brown sugar, and 1 cube melted butter. Roll up and cut into rolls. Let them raise for 25 minutes. Then bake them at 350 degrees for 15 minutes.

Cinnamon Roll Icing
1/4 c. margarine (room-temperature)

Roughly 3 c. powdered sugar

Roughly 4 tbsp. milk

1/8 tsp. salt

1 tsp. vanilla

Beat all ingredients together and thin with milk until a semi-thick frosting forms. When cinnamon rolls are finished baking, let them sit for just a bit and then spread icing over top. It will melt down into the cinnamon rolls and make them even more delicious.

Cinnamon Bread
Divide dough into 4 equal portions if using regular loaf pans. Roll into a long rectangle. Sprinkle liberally with cinnamon chips (from Kitchen Kneads). Start with small end and roll tightly. Place seam-side down in greased loaf pans. Let rise 25 minutes and bake at 350 for 20-25 minutes.

White Bread
Divide dough into 4 equal portions and shape into loaf and put into 4 greased loaf pans. Let rise 25 minutes and baked at 350 degrees for 25 minutes.