5 1/2 - 6 cups flour
2 packages active dry yeast
2 cups milk
1/3 cup butter
2 teaspoons salt
2 eggs, beaten
Cinnamon Mixture:
8 tablespoons butter, softened
1 1/2 cups brown sugar
4 tablespoons cinnamon
In large mixing bowl, combine 2 1/2 cups flour and yeast. In small saucepan, heat milk, sugar, butter, and salt until warm (115-120 degrees), stirring until butter almost melts. Add to flour mixture. Add in eggs. Beat on low speed for 30 seconds, scraping bowl. Stir in enough remaining flour to make a stiff dough. Turn out onto floured surface and knead for 5-6 minutes. Shape into a ball and place in a greased bowl, turning dough to grease all sides. Cover and let rise for an hour until double. Punch down dough and turn out on a lightly floured surface. Divide in half.
For each half: Roll into 12-14 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/2 cup brown sugar and 1 tablespoon cinnamon. Press down into dough. Fold dough in half and pinch edges to seal. Roll once more into 8-10 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup brown sugar and 1 tablespoon cinnamon. Shape into loaf. Place in greased loaf pan. Repeat for second loaf. Cover and let rise for 30-40 minutes until doubled. Preheat oven to 375 degrees. Bake for 35-45 minutes until top tests done. You may want to cover the tops with tinfoil the last 10-15 minutes of baking to prevent from getting overdone. Remove from pans to cool. Makes 2 loaves.
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