Her cinnamon rolls and cinnamon bread are made from the same basic recipe. Both took first place.
Dissolve 1 package dry yeast in 1/4 cup warm water with 1 tablespoon granulated sugar.
2 cups warm milk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour
1/2 cup (1 stick) margarine, at room temperature
1/4 cup cinnamon
1/4 cup granulated sugar
1/2 cup confectioners sugar' sugar
1 1/2 to 2 teaspoons water
1/4 teaspoon ground cinnamon (optional)
Yeast Mix: Stir until yeast and sugar is dissolved and let stand until bubbly.
Dough: Pour milk into large bowl. Stir in the oil, salt and sugar. Add yeast mix and stir. Sprinkle in 3 cups flour a cup at a time, stirring until all flour is evenly moistened.
Add 4th cup flour and beat with a wooden spoon or heavy duty mixer until dough is smooth and elastic.
Mix in 5th cup of flour to make dough stiff enough to pull away from sides of bowl.
Measure out 6th cup and sprinkle 3/4th of it on surface where you will knead the dough. Turn out dough and sprinkle remaining flour over dough. Knead 20 to 30 minutes
Put dough into a greased bowl and turn it to grease on all sides. Cover loosely with a damp cloth or plastic and let rise in warm place until doubled.
Punch down and turn dough out onto a lightly floured surface. Use rolling pin to roll dough into a rectangle about 1/2 in thick.
Filling: Spread margarine evenly over dough. Sprinkle cinnamon over it. Then sprinkle sugar evenly over cinnamon.
Roll dough from a long side like a jellyroll. Cut slices 3/4 inch wide and lay them flat in a greased baking pan. Cover and let rise until dough is doubled.
Bake 15 to 18 minutes at 350 degrees F. Can cool in pan. Serve warm or cold.
Optional Glaze: Mix ingredients together and drizzle over rolls.