2 c. milk
1/2 c. water
2 Tbsp. yeast
8 c. flour
1/2 c. sugar
2 tsp. salt
2 c. butter
4 eggs, beaten
3 tsp. cinnamon
1 1/2 c. brown sugar

Scald milk and cool. Dissolve yeast in water. Mix flour, sugar, salt, and butter. Combine eggs with milk and add yeast. Add liquid to flour. Mix until moist. Do not knead. Refrigerate. Roll out about 3/8" thick and in a 12"x32" rectangle. Sprinkle with cinnamon and brown sugar and roll up. Slice 1" or less. Place on lightly-greased cookie pans. Bake at 350° for 12 minutes. Frost with caramel frosting while still warm.

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