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

Dough mixture: 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; beat well. Add egg which has been beaten lightly and beat about 2 minutes. Add 1 cup flour; beat well. Then add rest of flour; 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.

Cinnamon sugar mixture: Mix sugars and cinnamon until well blended. Roll dough out to 8 x 20 inches. Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7 x 10 1/2 inch pan and put rolls in pan 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 for 20 minutes. Serve warm. From our favorite restaurant in Dallas, Texas.