6 1/2 to 7 1/2 c. unsifted flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkg. Fleischmann's Active Dry Yeast
1 c. milk
3/4 c. water
1/3 c. Fleischmann's butter
3 eggs (room temperature)
Melted Fleischmann's butter
1/2 c. sugar
2 tsp. ground cinnamon
1 egg white, slightly beaten

In a large bowl thoroughly mix 2 cups flour, 6 tablespoons sugar, salt, and undissolved Fleischmann's Active Dry Yeast.

Combine milk, water and 1/3 cup Fleischmann's butter in a saucepan. Heat over low heat until liquids are very warm (120-130 degrees). butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.

Meanwhile, combine 1/2 cup sugar and cinnamon.

Punch dough down; divide in half. roll each half to a 14x9-inch rectangle. Brush lightly with melted Fleischmann's butter. Sprinkle each with 1/2 cinnamon-sugar mixture. Beginning at 9-inch end, tightly roll dough as for jelly roll and shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.

Brush with egg white; sprinkle each with 1/2 Crumb Topping (below). Loosely top each with an aluminum foil "tent". Bake on lowest rack position at 375 degrees for 45 minutes. Remove foil; bake 5 minutes longer, or just until golden brown. Remove from pans and cool on wire racks.

CRUMB TOPPING:

Combine 1/3 cup unsifted flour, 1/3 cup firmly-packed light brown sugar and 1 teaspoon ground cinnamon. Add 3 tablespoons softened Fleischmann's butter. Rub thorough fingers just until mixture is crumbly.