Ingredients
2/3 cup active dry yeast
2 quart warm water
2 cup sugar
1 1/3 cup shortening
5 lbs. 6 oz. all purpose flour
1 1/3 cup powdered nonfat dry milk, (non-instant)
1/4 cup salt
1 tbsp plus 1 tsp double-acting baking powder
1/3 cup cinnamon, ground
1 lb 10 2/3 oz. granulated sugar
1 lb 10 2/3 oz. brown sugar
2 cup raisins, seedless (optional)

Glaze:
water as needed
6 lb, 11 oz sugar, powdered
1 tbsp plus 1 tsp vanilla extract

Procedure
For best results have all ingredients and utensils at room temperature.

Melt shortening and set aside to cool down to a lukewarm stage.

Dissolve dry yeast in warm water and sugar. Let stand until sugar bubbles (about 4-5 minutes) then add shortening.

Mix well. Add all other dry ingredients (flour, dry milk, baking powder and salt) in mixer bowl slowly. Mix well using a dough hook till the dough pulls away from the bowl, blend on low speed for approximately 2 minutes.

Divide into two (2) bowls and place in warm area (about 90 degrees F). Let dough rise until it doubles in size.

Place dough on lightly floured surface. Divide into balls. For 100 servings divide into 4 balls.

Combine cinnamon and sugar, granulated and brown. Mix well. Set aside.

Roll each ball of dough into a rectangle, 1/2-inch' thick.

Sprinkle approximately 1/2 cup of cinnamon-sugar mixture over rectangle. Raisins optional.

Cut each roll into uniform pieces 1-inch thick. Brush lightly with melted butter.

Place in a warm area (about 90 degree F.) until double in size.

Bake until lightly brown. Convention oven 325 degrees F, 15-20 minutes.

Glaze: Mix sugar, vanilla and water and drizzle over cinnamon buns.

From: Ware County High School
Source: ASFAS

Serving Information
Serves: 100