Recipe for cinnamon rolls for 20 portions?

Ingredients:
- 4 1/2 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup granulated sugar
- 1/3 cup butter
- 1 teaspoon salt
- 2 eggs
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract

Instructions:
1. In a large mixing bowl, combine 2 cups of flour and yeast. In a saucepan, heat milk, granulated sugar, 1/3 cup butter, and salt until warm (120-130°F). Add to flour mixture along with eggs. Beat on low speed for 30 seconds, then on high speed for 3 minutes. Stir in remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down. Turn onto a lightly floured surface and roll into a 20x10 inch rectangle. Spread softened butter over dough. Combine brown sugar and cinnamon and sprinkle over butter. Roll up jelly-roll style, starting from a long side. Cut into 20 slices.

3. Place slices in a greased 13x9 inch baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375°F for 20-25 minutes or until golden brown.

4. In a small bowl, combine powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over warm cinnamon rolls before serving. Enjoy!

Ingredients:

For the Dough:
- 2 cups (250g) warm milk (105-115°F/40-46°C)
- 2 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 2 eggs, room temperature
- 1/2 cup (120g) unsalted butter, softened

For the Filling:
- 1 cup (200g) granulated sugar
- 2 tablespoons (16g) ground cinnamon

For the Glaze:
- 1/2 cup (60g) confectioners' sugar
- 2 tablespoons (30ml) milk
- 1/2 teaspoon (2.5ml) vanilla extract

Instructions:

Make the Dough:

1. In a large bowl, whisk together the warm milk, yeast, and granulated sugar. Let stand for 5 minutes, or until the yeast is foamy.
2. Add the salt, eggs, and softened butter. Stir until well combined.
3. Gradually add the flour, stirring until a dough forms. The dough will be sticky.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Make the Filling:

1. In a small bowl, combine the granulated sugar and ground cinnamon.

Assemble the Rolls:

1. Punch down the risen dough and divide it into 2 equal portions.
2. Roll out each portion into a rectangle, approximately 18x12 inches (45x30 cm).
3. Sprinkle half of the cinnamon filling evenly over each rectangle.
4. Roll up each rectangle tightly from the long end.
5. Slice each roll into 10 pieces.
6. Place the rolls in a greased 13x9 inch (33x23 cm) baking dish.

Let Rise and Bake:

1. Cover the rolls with plastic wrap and let rise in a warm place for 30 minutes, or until almost doubled in size.
2. Preheat oven to 375°F (190°C).
3. Bake for 20-25 minutes, or until golden brown.

Make the Glaze:

1. In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract.

Glaze the Rolls:

1. Remove the rolls from the oven and let cool slightly.
2. Drizzle the glaze over the warm rolls.

Serve:

1. Serve the cinnamon rolls warm, with additional glaze if desired.

Tips:

- For a richer flavor, use brown sugar instead of granulated sugar in the filling.
- Add a few raisins or chopped nuts to the filling for extra texture.
- If you don't have active dry yeast, you can use instant yeast. Just reduce the amount to 1 teaspoon (2.5g).
- Let the rolls cool slightly before glazing to prevent the glaze from melting.