1 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 egg, beaten
1 1/2 teaspoons salt
1/2 cup unbleached flour
1 teaspoon ground cinnamon
4 cups warm milk
1/4 cup white sugar for warm milk
Preheat oven to 425 degrees F (220 degrees C). In a large bowl combine flour, yeast and warm water. Stir until warm. Add egg and salt, one teaspoon at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured cloth and knead until smooth and elastic. Stir in 1 1/2 cup of flour at a time, remaining 1 cup at a time. Increase the amount of flour as needed, 3/4 cup at a time, until smooth and sticky.
Form dough into a ball, about 1/4 inch thick. Turn out onto a lightly floured surface and divide. Divide the dough into two loaves, about 3/8 inch thick. Shape into loaves and cut into 1/2 inch slices.
Fill each loaf with about 2 cups of the milk mixture. Bend the slices sideways to form loaves. Bake in preheated oven for about 2 minutes. Then cool slightly on wire rack. Although the dough is still in the oven, it will roll better when finished. Cool slightly before frosting.
For icing: In a heavy saucepan, mix together white sugar and milk until mixture is creamy and glides off the pan. Frost loaves with frosting.
⭐ ⭐ ⭐ ⭐ ⭐