In a small bowl combine the ¼ cup of 110-degree water, 1 tbsp of sugar, and the packet of yeast (2 ¼ tsp). Stir to combine. Allow to sit for about 5 minutes. **This will soften and activate the yeast. If using active yeast I do recommend following this step to test your yeast.

Meanwhile 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. The butter mixture should be warm to the touch but not hot.

Remove from heat and stir to fully combine the ingredients. The butter may not have fully melted yet but that’s okay because it will continue to melt while the flour is mixed in.

In the bowl of your stand mixer, add in the activated yeast and the milk mixture. Attach the dough hook attachment.

Add in 2 cups of flour and mix on medium speed until the flour is incorporated.

Add in ½ cup of flour at a time to the mixture over medium speed, slowing the speed when you add in the flour and increase the speed when the flour is being incorporated. Do this until the dough is coming off the sides of the bowl and the walls of the bowl are clean. About 2 more cups. **The amount of the flour does vary on the weather and how the flour is measured. For proper measurement, be sure to spoon the four into the measuring cup instead of scooping it out.

Turn the speed up to medium high and allow the eclectic mixer to knead the dough for about 5 minutes until the dough becomes slightly shiny and soft to the touch. You will no longer see lumps within the dough.

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. (I like to place the bowl on the counter and run my dishwasher, the counter is slightly warmed and helps the rising process.)

Before you tend to the dough, once it’s doubled in size, grease 2 bread pans and place a piece of parchment inside.

In a microwave-safe bowl add the remaining ¼ cup of butter. Microwave for 30 seconds or until the butter has melted.

In a separate bowl combine the remaining sugar and cinnamon. Stir to combine. Set aside for a moment.

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 9x18-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.