In a large mixing bowl combine 3 ½ cups of flour and yeast.
In a saucepan heat milk, sugar, butter, and salt just until warm.
Add to dry mixture in bowl.
Beat at low speed for 30 seconds.
Beat at high speed for 3 minutes.
By hand stir in enough flour to make a moderately soft dough. (up to 7 ½ cups) This amount will vary depending on how humid it is in your area. You will know you have enough flour when the dough is smooth and not sticky.
Knead dough until smooth and elastic.
Shape into ball and place into a lightly oiled bowl.
Cover and wait for dough to double in size.
Divide dough in half.
Cover and let rest for 10 minutes.
Roll each half into a 15 x 7 inch rectangle.
Sprinkle with sugar and cinnamon.
Roll dough up in a jelly roll fashion. (If you are making cinnamon rolls: slice the resulting loaf of dough into 1-½" slices.)
Place rolled dough loafs in greased loaf pans, cover and rise until doubled in size. (If making cinnamon rolls: place flat slices in a greased 9 x 9 pan. Cover and let rise until doubled in size.)
Bake at 375℉ for 35-40 minutes. Loaves should be golden brown.
Mix all ingredients and then drizzle on bread.
Variations: This dough is great for cinnamon rolls. When I make cinnamon rolls I like to add a nice slathering of soft butter to my rolled out dough before I add the cinnamon and sugar. The ensures that you will get a nice caramel when they are baked. Orange zest is also nice in the glaze. You can use a little zest and orange juice instead of milk. Also a nice cream cheese frosting is great with cinnamon rolls. Check out ours with our banana cake recipe here.