1 c. milk
1/2 c. butter
1/2 c. sugar
1 tsp. salt
2 pkg. dry yeast
1/3 c. warm water
1 tbsp. vanilla
5 1/2 to 6 c. flour
1 egg, beaten
1 egg

In a large saucepan heat milk and butter. Remove from heat. Stir in sugar and salt. Cool to lukewarm. Dissolve yeast in water. Add yeast, vanilla, and 1 egg to the milk mixture. Stir to blend. Gradually add the flour to form a stiff dough. Knead on a floured surface 3-4 minutes. Place under a large greased bowl to rise.

Divide the dough in half. On a floured board roll each half to a 15 x 12 inch rectangle. Brush each with beaten egg. Spread each half with a filling of 1/4 cup softened butter, 1-2 tablespoons cinnamon. Divide 50 sugar cubes (cocktail size) between each half of dough, placing over butter cinnamon mixture. Roll jelly roll fashion, starting with the 12 inch end. Pinch edges to seal.

Place each loaf seam side down in a greased 9 x 5 inch loaf pan. Brush tops with remaining egg. Cover and let rise. Bake at 375 degrees for 30-35 minutes. Remove from pans and drizzle a glaze of powdered sugar and milk. Serve warm or cold.