Prep: In a mixing bowl, combine 1 cup all purpose flour and 1 1/2 cup pastry flour and the yeast; set aside. In a medium saucepan, heat and stir milk, 1/3 cup butter, the granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Add the 5 tsp vital wheat gluten. Then, stir in as much of the remaining flour (in equal parts pastry flour to all purpose flour) as you can. NOTE: I usually go for the minimum which is 4 3/4 cups total. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased (butter or canola oil), pre-warmed, bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Divide in half, cover and let rest for 10 minutes. Meanwhile, lightly grease (butter or canola oil) two round 9x1 1/2 inch baking pans; set aside. For filling, in a bowl, stir together brown sugar, 1/4 cup plus 2 tablespoons all purpose flour, melted butter, and cinnamon; set aside. Roll each dough half into a 12x8-inch rectangle. Spread half of the cinnamon goodness mixture from end to end leaving one inch on one long side. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams. Slice rolled rectangle into 10-12 equal pieces. Arrange in prepared pan. Cover loosely with waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Preheat oven to 375°F. Let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and brush the rolls with 1/2 and 1/2. Bake for 25 to 30 minutes or until golden. Cool in pan on a wire rack for 10 minutes; drizzle with Vanilla Glaze. (Vanilla Glaze involves 1 1/4 cups of powdered sugar, 1/2 teaspoon of vanilla, and enough water to make it drizzle - you can add a little more sugar or a little more water if need be) ENJOY!