2 c. flour
1/2 c. sugar or 1/3 c. honey
1 tsp. salt
2 tbsp. dry yeast
1/2 c. butter
1 c. milk
1 c. water
2 eggs

Mix together sugar or honey, salt and yeast. Melt together butter, water and milk; add to dry ingredients. Beat 2 to 3 minutes. Add eggs and beat well. Add flour until it starts to fall apart (soft dough, not sticky). Let rest 20 minutes. Cover with waxed paper and towel; let rise. Punch down, roll out and spread with butter, cinnamon and brown sugar. Roll up and cut to make individual rolls. Put in 2 square 8 inch pans or 3 cake pans. Put in refrigerator overnight. Remove from refrigerator and let stand 20 minutes.

Bake at 350°F (325°F for glass pans) until light brown.