Cinnabuns

Unfrosted, these make excellent dinner rolls.

1/2  cup  warm water
2  pkgs  dry yeast
1-1/2  cups  lukewarm milk

1/2  cup  sugar

2  tsp  salt

2  eggs, beaten

1/2  cup  butter or margarine, softened

7  cups  all-purpose flour

Filling:

Butter or margarine

Light brown sugar

Cinnamon

Icing:

3/4  cup shortening

1/2  cup  butter or margarine

3/4  cup evaporated milk

2  tsp  vanilla

Powdered sugar

Dissolve yeast in warm water. Add sugar, lukewarm milk, salt, eggs, butter, and half of the flour. Mix well. Add remaining flour, keeping dough as soft as possible. Turn out on lightly floured surface. Knead until smooth and elastic, about 8-10 minutes. Put in a greased bowl, turning to coat all sides of dough. Cover with a damp cloth, and place in a warm spot to let rise until double (about 1-1/2 hours).

Punch down and let rise again for 30 minutes. (If making dinner rolls, shape into rolls at this point. Omit filling and icing.) For cinnabuns, roll out on floured surface into a rectangle. Place one pat of butter along length of dough, every 2 inches. Sprinkle heavily with brown sugar. Sprinkle with cinnamon. Roll up along the long edge, tucking in the ends as you go. Seal the finished edge of dough. Cut into 2" rolls. Pop up the center of each roll before placing it on greased baking pan. Let rise again about 20 minutes.

Bake at 400 degrees, 12-15 minutes. Cool slightly or fully, and then frost with the icing. Leave some plain for those who don't like frosting.

Method for Icing:

Cream shortening, butter, and vanilla together. Alternately, add evaporated milk with enough powdered sugar to form a stable frosting.