First mix Scalied milk, butter and sugar all together. Add mix to eggs slowly and a little at a time. Set aside. Soften yeast with water 115 to 120 degrees for 5 min. Add 1/2 teaspoon salt, 1 tablespoon sugar and 2 cups flour. Mix till like pancake batter. Let rise covered in warm room 10 to 15 min. Then add 4 cups flour with mixer with doe hook. Let rise 45 min. While rising make cinnamon mixer. In bowl beat butter, sugar and cinnamon. After dough has risen roll out on large floured table to 1/8 in thick may have to flour a little to roll out. Spread cinnamon mix on dough with butter knife. Spread thin making sure to cover all of dough. Roll in a roll. Cut dough into 1/2 inch pieces and put into greased 8 inch cake pans about a inch apart ( about 6 to a pan). Let rise covered in warm room for 45 minutes. While rising make icing. Mix confectioner sugar and vanilla in bowl with mixer slowing adding milk a tablespoon at a time. Texture should be like glue. Not not about to much milk it not suppose to be runny. Bake 2 to 3 pan at a time at 350 to 375 degrees for about 10 to 15 min. Check to make sure they do not burn. Remove take out of pan and put on wire rack. Ice with first 5 min with spoon. Let icing run off of spoon on to topography bun. Let cool completely. Can be frozen. Double wrap in utility bags.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 38 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.3mg||9 %|
|Sodium 40.2mg||1 %|
|Potassium 83.7mg||2 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 56.2g|
|Protein 6.1g||9 %|
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Calories per serving: 297
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