BASIC SWEET DOUGH:

6 1/2 to 7 c. all-purpose flour
1/4 c. sugar
2 pkg. yeast
1 c. water
1/2 c. skim milk
1/3 c. butter
1/2 c. Egg Beaters (Cholesterol-free Egg Product)

FILLING:

2/3 c. sugar
1 tbsp. ground cinnamon
2 tbsp. butter, melted
Confectioners' sugar glaze

In large bowl, thoroughly mix 2 cups flour, sugar and undissolved yeast. In saucepan, over low heat, heat water, skim milk and butter until liquids are very warm (120 to 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 Egg Beaters and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm draft-free place until doubled in size, about 45 minutes.

To Make Filling: In small bowl, combine sugar and cinnamon; set aside. Punch dough down; turn out onto lightly floured surface. Divide dough in half. Roll each half to a 14 x 9 inch rectangle. Brush each rectangle with melted butter. Sprinkle each with 1/2 cinnamon/sugar mixture.

Beginning at short end, tightly roll dough as for jelly roll; pinch seam and ends to seal. Place in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 degrees for 35 to 40 minutes or until done. Remove from pans; cool on wire racks. If desired, frost with confectioners' sugar glaze.