This is actually my Amish White Bread recipe made into the cinnabuns. It's such a good recipe I use for everything.
1/2 cup lukewarm water (cold water: 20 sec in microwave)
1 pkg yeast (2 tsp of bulk)
1 tsp sugar
2 cups lukewarm water (cold water: 60 sec in microwave)
1 1/4 tsp. salt
1/3 cup sugar
1 3/4 Tbsp. shortening
7-8 cups flour
** Cinnabun variation at the bottom **
Desolve the yeast and sugar in the 1/2 cup lukewarm water, set aside to let proof.
Mix the 2 cups water, salt, sugar and shortening. Add the yeast mixture and gradually the flour.
Knead until smooth and elastic. Place in oiled bowl, cover and set in a warm place to rise until double, 1 hour.
Punch down, let rise again for 1 hour more. **
Divide the dough into 2 large loaf pans, or 3 medium. Let rise until double again, between 30 to 60 mins. Bake at 350 degrees for 1/2 hour.
1 cup packed brown sugar
2 1/2 Tablespoons cinnamon
1/3 cup softened butter
After last bulk rising, roll out dough to a 14X28 in. (or so) rectangle. Spread the softened butter over the entire surface, leaving a 1 - 2 inch margin on one of the longer 28 inch edges. Sprinkle/spread cinnamon sugar mixture over the butter, being careful to not get any on the clean margin. Starting with the "dirty" margin on the long side, roll until you have a 28 inch log. With a sharp, serrated knife cut log in half. Cut those 2 halves in half keeping it even until there are 16 rolls. Butter baking pans and place rolls close together. Let rise 30 mins covered. Bake in 350 degree oven for 30 mins. or until golden brown. Let rolls cool 15 - 20 mins before spreading icing.
9x13 = 8 rolls
9X9 = 4 rolls
Cream Cheese Icing
1 (3oz) cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt
1 tsp milk, more if icing is too thick to spread easily.
Beat and spread over warm rolls.