2 tablespoons quick rise yeast (bread machine yeast)
1/3 cup sugar
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
6 cups flour
6 cups flour
1/3 cup melted butter
1 egg, beaten
2 cups hot water
Filling:
4 tablespoons melted butter
3/4 cup sugar
3 tablespoons cinnamon
Filling:
4 tablespoons melted butter
3/4 cup sugar
3 tablespoons cinnamon
Stir yeast, sugar, salt, dry milk, and 3 cups
flour together. Add butter and egg. Add hot water to mixture and stir until
smooth. Add remaining 3 cups of flour
and kneed for about 6 minutes. Dough
will be soft and a little sticky. Cover
and allow to rise until double in size (about 30 minutes). The dough is really sticky so use cooking
spray or oil to cover your hands and a flat rolling out surface. (Cooking spray or oil are much less messy to
use than flour and make clean-up a snap.)
Roll out dough into a large rectangle.
Spread melted
butter over rolled out dough. Then
sprinkle generously with sugar and cinnamon. Roll up and cut using thread or floss. Place on a greased cookie sheet and cover
with a towel. Allow to rise again until
double in size. Bake at 350 degrees for 18-20
minutes. Frost with frosting while still hot or let cool and the frosting will be thicker on top. Enjoy!
Buttercream Frosting
3 cups powdered sugar
1/2 cup butter, softened
6-8 tablespoons milk or cream
1 teaspoon vanilla
Blend powdered sugar, butter, and 3
tablespoons milk in a large bowl with an electric mixer on low speed until
combined well. Slowly add the rest of the milk, 1 tablespoon at a time, until
creamy and smooth, but not at all runny.
Add vanilla and mix again.
Powdered Sugar Icing
2 cups powdered sugar
1 teaspoon vanilla
¼ cup half and half or milk
Mix all ingredients together in a small mixing
bowl and beat until light and well mixed.
* This recipe takes about 2 hours from start
to finish.
