1 c milk
3/4 c water
1/3 c butter
6 1/2 to 7 1/2 c all-purpose flour
6 T sugar
1 1/2 t salt
2 pkgs active dry yeast
3 eggs, room temperature
1/2 c sugar
2 t cinnamon
2 T butter, melted
1 egg white, slightly beaten
Combine milk, water and 1/3 c butter in a saucepan. Heat over low heat until liquids are very warm (120ºF to 130ºF); butter does not need to melt.
Place 6 cups flour, 6 T sugar, salt and yeast in mixer with dough hook attached. Turn speed to low (#2 setting) and mix for 30 seconds. Gradually add the eggs, then the warm liquids, taking about 2 minutes. Then mix for 1 minute longer.
At same speed, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead on same speed for 7 to 10 minutes longer, or until dough is smooth and elastic.
Place dough into greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 35 minute to an hour.
Combine 1/2 c sugar and cinnamon; set aside
Punch dough down and divide in half. Roll each half to a 9" x 14" rectangle. Brush each half with melted butter and sprinkle with cinnamon-sugar mixture. From short side, roll dough tightly and shape into loaves. Place in two 9x5x3 inch loaf pans.
Cover and let rise in warm place until doubled in bulk, about 35 minutes to an hour. Bake at 375º for 40 minutes. Remove from oven and brush with beaten egg white. Return to oven and bake 5 minutes or until golden brown. Remove from pans and cool on wire racks.