1 1/2 c. milk
1/2 c. butter
1/2 c. sugar
2 pkgs. dry yeast
1 tbsp. vanilla
1 egg
5 1/2 - 6 c. self-rising flour

FILLING:

1/4 c. butter, softened
1-2 tsp. cinnamon
50 cocktail size (1/2") sugar cubes (about 3/4 c.)

ICING:

1/2 c. powdered sugar
3-4 tsp. milk

Heat milk and butter, just to melt butter. In large mixer bowl combine milk mixture and sugar; cool to lukewarm. Sprinkle yeast over milk. Add vanilla and egg; stir. No need to sift flour; measure by lightly spooning into cup and leveling off. Add 2 1/2 cups flour; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Cover; let rise in warm place until light, about 30 minutes.

Divide in half; roll or pat each to 10"x7" rectangle. Spread with filling. Start from 7" end and roll up. Pinch edges to seal. Place seam side down in greased 8 1/2" x 4 1/2" loaf pans (1 1/2 quart casserole may be used). Cover; let rise 45 minutes.

Bake at 375 degrees for 30 to 35 minutes or until top sounds hollow when gently tapped. If necessary, cover with foil last 10 minutes to prevent excess browning. Remove from pans. Drizzle with icing while warm.

FILLING: Blend butter and cinnamon until creamy; stir in sugar cubes.

ICING: Combine ingredients; beat until smooth.

Makes 2 loaves.