In a small bowl combine ¼ cup of 110-degree water, 1 tbsp of sugar, and the packet of yeast. Stir to combine. Allow to sit for about 5 minutes.
Add the milk, ⅓ cup of sugar, and ¼ cup of butter to a saucepan and heat over medium heat until the butter just starts to melt and the temperature of the milk hits about 105-110 degrees F.
Remove from heat and stir to fully combine the ingredients. In the bowl of your stand mixer, add in the activated yeast and the milk mixture.
Add in 2 cups of flour and mix on medium speed until the flour is incorporated.
Add in ½ cup of the flour at a time to the mixture over medium speed.
Turn the speed up to medium high and allow the electric mixer to knead the dough for about 5 minutes until the dough becomes slightly shiny and soft to the touch.
Turn the dough out onto a lightly floured surface and clean out the bowl you were using to make the dough.
Then grease it with a small amount of spray oil or cooking oil. Place the dough in the bowl, cover it with a tea towel or plastic wrap, and let sit in a warm place for 1 ½ hours or until the dough has doubled in size.
Microwave remaining butter for 30 seconds or until melted. In a separate bowl combine the remaining sugar and cinnamon. Stir to combine.
Once the dough has doubled in size, turn out the dough onto a lightly floured surface. Divide the dough into 2 equal balls.
Roll out the first ball of dough into a 9×18-inch rectangle. It should be about ½ inch thick.
Brush half of the melted butter onto the rolled-out dough.
Sprinkle half of the cinnamon and sugar mixture over the buttered dough.
Roll the dough up, tucking in the sides. Place the bread in the prepared bread pan.
Repeat this process for the other ball of dough. Once the second loaf is in the bread pan, cover both loaves, and allow to rise for about 30 minutes.
Once the bread has risen for the second time, bake at 375 degrees Fahrenheit for 55 minutes or until the top is golden brown.
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