4 1/2-5 c. all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 T. ground cinnamon
1/2 cup butter
Powdered Sugar Glaze:
In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half & half (1-2 T.) to make of drizzling consistency.
In a large mixer bowl, combine 2 1/4 cups of the flour, 1/2 teaspoon salt, and the yeast.
In a small saucepan, heat the milk, the 1/3 cup butter, and the 1/3 cup sugar just until warm (120-130 degrees and butter is almost melted. Add to the flour mixture, add eggs. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes, scraping sides. Using a wooden spoon, stir in as much of the remaining flour (2 1/4-2 3/4 cups) as you can.
Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes. Shape into a ball; place in a greased bowl, turning once. Cover, let rise in warm place until double, about 1 hour.
For filling: combine brown sugar, 1/4 cup flour, and cinnamon. Cut in the remaining 1/2 cup butter till crumbly; set aside.
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough to a 12-inch square.
Sprinkle filling over the dough square; roll up jelly-roll style, pinch edges to seal. Slice roll into eight pieces; arrange in a greased 13×9 inch baking pan.
Cover dough loosely with plastic wrap; let dough rise until nearly double, about 45 minutes.
Brush dough with half & half or light cream. Bake in a 375 oven for 25 minutes or until light brown. Frost with powdered sugar icing. Serve warm.