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Ingredients

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Directions

In a small bowl, dissolve 1 tsp sugar and yeast in warm water. Let stand until creamy, about 10 min. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 min.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil, Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour in greased 9x13" pan; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar and cinnamon; set aside.

Turn dough out on a lightly floured surface, roll into an 18x14 rectangle. Brush with 2 tbsp melted butter, leaving 1/2" border uncovered; sprinkle with brown sugar mixture. Starting a long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tbsp butter. With serrated knife, cut into 15 pieces; place cut side down in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Preheat oven to 375 °F.

Bake for 25 to 30 min until golden brown.