3 Cups bread flour, divided
1 cup milk
2 Tbls butter
1 Tbls sugar
1 teas salt
1 rounded teas or 1/2 packet dry yeast
2 Tbls water
2 Tbls butter, melted
1 cup sugar + 2 Tbls cinnamon, mixed
Combine milk, 2 Tbls butter, sugar and salt in saucepan. Warm to lukewarm or about 110 degrees, till butter is melted and sugar and salt are dissolved.
Dissolve yeast in water in a small bowl.
In a large bowl, combine about half of the flour with milk mixture, yeast mixture and egg. Mix till smooth and lumps are gone.
Gradually add rest of flour and mix till smooth.
Turn dough out onto floured board and kneed till smooth, about 5 minutes.
Place dough in greased bowl and cover with a damp towel. Let rise in a warm place till double in size, about 1-1 ½ hours.
Push dough down and let it rest a few minutes.
To make cinnamon twists:
Pinch off dough about the size of a tennis ball and roll into a long rope. Roll in cinnamon/sugar mixture, fold in half and twist. Place on greased or buttered pan.
To make cinnamon rolls:
Roll part or all of dough into a rectangle. Brush with butter and sprinkle with cinnamon/sugar mixture. Roll rectangle and slice into 2-inch sections. Place on greased or buttered pan, with spiral side up.
To make cinnamon bread:
Roll part or all of dough into rectangle. Brush with butter and sprinkle with cinnamon/sugar mixture. Sprinkle with raisins or nuts if desired. Roll rectangle and slice into sections the length of loaf pans. Place seam side down in greased loaf pan.
Cover pans with damp towel and let rise in a warm place for about 1 hour, till double.
Bake in a preheated oven at 350 degrees for about 20 minutes. Bake large loaves about 30 minutes.
Brush with frosting when rolls have partly cooled.
Combine 2 Tbls softened butter, 2 cups powdered sugar, 1/2 teas. vanilla, and 2 Tbls milk. Beat till creamy. Add 1 teas milk or 2 Tbls powdered sugar as needed to make spreading consistency.