This is the recipe my sister uses. The original called for the addition of chopped dates in the filling, as well as a crumb topping. Kathleen likes it unadulterated, and I agree with her.
6 to 6 1/2 cups all-purpose flour
1/3 cup sugar
2 envelopes RapidRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter, cut into pieces
2 eggs
3 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons (Kath uses more) ground cinnamon
1 egg white, lightly beaten
In a large bowl, combine 2 cups flour, 1/3 cup sugar, undisolved yeast and salt. Heat milk, water and 1/3 cup butter until very warm (120 to 130 degrees); stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
To fill and shape loaves: Divide dough in half. Roll each half into 16-by-7-inch rectangles. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9-by-5-inch loaf pans. Cover; let rise in warm place until doubled, about 30 to 45 minutes.
Brush loaves with egg white. Bake at 375 degrees for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks. Makes 2 loaves.
