- 2 eggs, room temperature
- 2 cups milk, lukewarm (traditionally scalded then cooled to lukewarm, these days that process is not necessary but you can do it if you want)
- 2 packages yeast
- ½ teaspoon sugar, ½ cup sugar, ¾ cup sugar
- ½ cup butter, butter for spreading, softened
- 1 teaspoon salt
- ~6 cups flour, 6 tablespoons flour
- 2 tablespoons cinnamon
- ½ cup brown sugar, packed
Meanwhile, in a very large mixing bowl, combine ½ cup butter, ½ cup sugar, and salt. Add lukewarm milk, followed by the risen yeast and eggs.
Add flour gradually while stirring. Start from around 4 cups and continue adding until the dough is soft and pulls away from the sides of the bowl. Plop it on a floured surface and knead until smooth and elastic. Cover the dough with a towel and set it in a warm area away from drafts and let rise until doubled.
Meanwhile, mix the filling - cinnamon, brown sugar, ¾ cup sugar, and 6 tablespoons of flour - in a small bowl. Use a sifter or strainer to attain a fine texture.
After the dough has risen, take it in sections and roll out each section to a thickness of about ½ inch (~1 cm). Spread the surface with butter and filling and pat it well onto the dough. Carefully roll the dough tightly into a log, tuck in the ends and pinch the edges together. Cut into 1-inch (~2cm) slices. Place the slices in a greased pan, cover with a towel, and let rise again until doubled.
Bake at 350'F (~180'C) 25-35 minutes. Let cool and frost (or don't) as desired. (Cream cheese, buttercream, glaze, plain butter, etc all taste great on them!)