2 tbsp. yeast
1 c. warm water (110 degrees)
2 c. milk, scald
1/2 c. butter, melted
3/4 c. sugar
2 tsp. salt
2 lg. or 3 sm. eggs, beaten
7 c. flour
1 c. butter, softened
1 c. brown sugar, mixed with 1 tbsp. flour
Cinnamon to taste

Soften yeast in warm water. Combine milk, sugar, salt and 1/2 cup butter. Cool to lukewarm. Combine all ingredients except butter and brown sugar in a large bowl and stir until well blended. Cover with plastic wrap and set in a warm place until double. Roll out on a floured surface and spread with soft butter and brown sugar-cinnamon mixture. Fold over and roll out again. Spread with sugar-cinnamon mixture and repeat 3 times. Then roll as for jelly roll and slice in 1 inch slices. Place on cookie sheet and let rise until light. Bake at 375 degrees until brown. Frost while warm.

FROSTING:

1/4 c. butter
1/2 c. brown sugar
1/2 c. water

Boil until sugar is dissolved. Add 3 cups powdered sugar, 1 teaspoon vanilla and enough milk or cream to make spreading consistency.