Cinnamon Roll
It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture  is sprinkled over a thin coat of butter.

Ingredients:		4 1/2 cups bread flour, sifted
		1/2 cup Peter Paul COCONUT FLOUR
		4 tsp. dry yeast
		3/4 cup water, lukewarm
		1 cup whole milk
		1 cup sugar
		1/4 cup oil
		2 tsp. salt
		2 pcs. eggs
		1 tsp. kalamansi rind

Instructions:		Soften yeast in water. Let stand 8-10 minutes until bubbly.
asa		Combine milk, sugar, oil and salt. Stir until salt and sugar dissolves.
		Stir together 2 cups all - purpose flour, yeast, and milk mixture. Beat until smooth (about 2 minutes on medium speed of electric mixer or 300 strokes by hand.)
		Add 2 more cups of all - purpose flour and stir. Add eggs at a time stirring after each addition.
		Stir in the rest of all - purpose flour and coconut flour. Add eggs one at a time stirring after each addition.
		Shape into a smooth ball and place in a slightly greased bowl, turning to grease all sides of the dough. Greasing the dough prevents crusts formation that hinders proper rising.
		Cover with a clean cloth and let stand in a warm place, away from drafts until doubled, about 1 -1/2 hours.
		Punch down. Let rise again 10 to 30 minutes. The dough handles and shapes better after the second rising. Cut and shape into desired breads.
		Roll out dough into rectangular sheet 9x12 inches about 1/4 inch thick.
		Brush with melted butter and sprinkle with cinnamon sugar mix.
		Fold into thirds and cut across into 8 strips. Roll up one strip and place at the center of a round pan.
		Arrange the remaining strips around it like spokes curving ends in same directions at outer end pan. Let it rise to double, about 1 - 1/2 hours.
		Bake at 350 degrees Fahrenheit for 40 - 50 minutes or until done.
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