1 pkg. yeast
1 c. warm water
1 c. milk
1/2 c. butter, room temp.
1/3 c. sugar
1/2 tsp. salt
2 eggs, beaten
7 c. flour

FILLING:

1/2 c. sugar
1/2 c.. brown sugar
2 tsp. cinnamon

CRUMBS:

4 c. flour
1 1/2 c. sugar
1 1/4 c. butter
2 tbsp. cinnamon
Pinch of salt
1 tsp. vanilla

Mix at low speed for 10 minutes.

Sprinkle yeast over warm water and set aside. Heat milk until it bubbles around edges. Put in mixer bowl and add sugar, salt and butter. Stir to mix and cool until lukewarm. Stir in yeast and eggs. Gradually beat in flour using dough hooks. Place in buttered bowl turning to bring buttered side up. Cover and let rise until double (1 1/2 to 2 hours).

Turn out on floured board and press into a 12 x 16 inch rectangle. Brush with butter and sprinkle with filling. Roll up and cut in 1 inch slices, place close but not touching in 12 x 16 inch pan. Paint tops with butter and sprinkle with crumbs. Cover and let rise until double. Bake at 400 degrees for 20 minutes. Sprinkle with 10x or drizzle with almond glaze.