Cinnamon Rolls

• 1 12 tablespoons dry active yeast
• 12 -13 cups bread flour
• 1 tablespoon salt
• 34 cup sugar
• 2 large eggs
• 23 cup butter
• 4 12 cups milk
• 12 teaspoon vanilla extract
• 14 cup brown sugar
• 12 cup sugar
• 1 12 tablespoons cinnamon
• 2 12 cups powdered sugar
• 1 12 tablespoons milk
• 1 tablespoon hot water
• 12 teaspoon vanilla
• 1 tablespoon butter

1. Scald milk in pan.
2. Place sugar, butter, and salt in large separate bowl.
3. Pour milk into the sugar, butter, and salt bowl.
4. Stir until the sugar and salt have dissolved, and the butter has melted.
5. When the mixture becomes lukewarm (95 degrees) add in beaten eggs and both packages of yeast and vanilla.
6. stir until well combined.
7. Add 4 cups of flour; stir very well.
8. Add 4 more cups of flour; stir well.
9. Add 2 more cups of flour; mix with hands.
10. If dough is easy enough to handle put dough onto floured board.
11. if not add 1/2 cup of flour or until you can pick it up with your hands and place onto board.
12. Once dough is on heavily floured board (1/3 cup of flour) knead for 7-8 minutes.
13. Once kneaded, see if dough is elastic and smooth, if not knead well for 1 minute.
14. Once fully kneaded, place in well greased bowl and cover dough in the oil or grease.
15. put saran wrap over the clean bowl and then put a kitchen towel over the saran wrap.
16. Set in warm place (85 degrees) and let rise for 1 1/2 - 2 hours or until doubled in size.
17. Punch down dough a few times and then roll out into a large rectangle (or until dough is 1/2 thick).
18. Take 1/4 cup of brown sugar, a 1/2 cup of regular sugar, & 1 heaping tablespoon of cinnamon and mix in separate bowl.
19. Melt 1/2 cup of butter in a separate bowl.
20. Pour butter all over the dough and evenly coat.
21. Then put the cinnamon sugar mixture on top of dough and melted butter to cover totally.
22. Roll dough up very delicately to form a log.
23. Cut into 1 1/2 circles and place in buttered pie bowl or casserole dish.
24. make sure the rolls are close together and packed in tight.
25. Once all rolls put in bowl, place in a free of draft area and cover with Saran Wrap and kitchen towel and let sit and rise for 1 hr or until rolls have doubled in size.
26. Once rolls have doubled, place in a 375F oven for 20 minutes or until light brown on top.
27. Take rolls out of oven and let cool for 5 minutes.
28. Take powdered sugar, vanilla, milk, butter, & water and combine and stir until well combined.
29. Coat rolls with the frosting mixture evenly.
30. Enjoy!

active yeast, bread flour, salt, sugar, eggs, butter, milk, vanilla, brown sugar, sugar, cinnamon, powdered sugar, milk, water, vanilla, butter

Taken from www.food.com/recipe/cinnamon-rolls-331870 (may not work)