1/2 c. milk
1/2 c. butter
1/3 c. sugar
1/2 tsp. salt
1 1/2 tsp. dry yeast
2 tbsp. warm water
2 1/4 c. flour
1 egg

CINNAMON-SUGAR MIXTURE:

1 c. granulated sugar
1 tbsp. cinnamon
1/2 c. light brown sugar
6 tbsp. butter

Scald milk, add butter and stir until butter is melted. Add sugar and salt; stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup flour and beat well. Add egg, which has been beaten lightly. Then beat about 2 minutes. Add 1 cup flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly (about 8 times). Put in well greased bowl. Cover and let rise until double in bulk.

Mix sugars and cinnamon together until well blended. Roll dough out to 8"x20". Completely cover with 1 tablespoon melted butter. Spread cinnamon and sugar mixture evenly over surface reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt remaining 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down; let rise until double. Bake at 375 degrees until done, about 20 minutes. Serve warm.

HINT: Use a piece of thread to cut rolls for a smooth cut.