Ingredients needed:
5 to 5 1/2 cups of all-purpose flour
2 packages active dry yeast (2 tablespoons)
1 3oz package of egg-custard mix
1 teaspoons of salt
1 cup milk
1/2 cup of water
1/4 cup, plus 2 tablespoons, butter or margarine
2 eggs
1/2 cup, plus 1 1/2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cinnamon
Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well. Heat milk, water and 1/4 cup butter in saucepan until warm (120 to 130 degrees, butter need not be melted). Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.

By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).

For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside. Punch dough down and divide into two parts. On lightly floured surface, roll each half to a 14 by 7 inch rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.

Place in greased 9 by 5 inch loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour). Bake at 375 degrees for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon. Remove from pans and cool on rack.

This bread makes great French Toast.