Instructions: In large saucepan, heat milk and butter; remove from heat. Stir in sugar and salt; cool to lukewarm. Dissolve yeast in water. Add yeast, vanilla and 1 egg to milk mixture; stir to blend.

Gradually add flour to form a stiff dough. Knead on floured surface 3 to 4 minutes until smooth. Place in greased bowl. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes Divide dough in half. On floured surface, roll each half to 15 x 12 inch rectangle. Brush with beaten egg. Spread each rectangle with half of Filling.

Slightly roll up edges of each along 15 inch long side; then roll jelly-roll fashion, starting with the 12 inch end. Pinch edges to seal.

Place, seam-side down, in greased 9 x 5 inch loaf pans, allowing ends to fold up over top of loaf slightly. Brush tops with remaining egg. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Bake at 375 degrees F for 30 to 35 minutes, until top sounds hollow when tapped gently If top becomes too brown, cover with foil during last 10 minutes of baking. Remove from pans. While warm, drizzle with Glaze. Serve warm or cold.

FILLING: Blend butter and cinnamon until creamy; stir in sugar cubes to coat.

GLAZE: Combine powdered sugar and enough milk until thin enough to drizzle; beat until smooth.

TIPS: Try toasting slices under the broiler, too.

Reheat slices, wrapped in foil, at 325 degrees F for 20 minutes.

NOTE: The comments re this recipe in the book state "The cubes dissolve a
little during baking but still give an interesting crunchiness in eating."

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