Heat milk and butter in microwave until the butter melts (took about 45 seconds) Add cool water to the hot milk/butter mixture. Mixture should be about 110 degrees.

Mix in sugar, then yeast. Add in beaten eggs. Add vanilla. Stir in 1 cup of flour, then stir in the second cup of flour. Add ½ cup more if the dough is still really sticky. Add the next ¼ cup to the counter to turn the dough out to knead. Add more if needed. The dough will be slightly different than regular bread dough due to the high butter content. When the dough is ready, you will be able to make a nice impression with your hand and your fingers won't get dough stuck to them when you pull it out. It'll be a nice soft, slightly oily ball of dough.

When the dough is ready, you will be able to make a nice impression with your hand and your fingers won't get dough stuck to them when you pull it out. It'll be a nice soft, slightly oily ball of dough.

Form dough into a nice ball and place in a bowl to rise covered with a light tea towel. Let the dough rise for one hour. It will double in size.

Punch the dough down and turn it out onto a floured surface to roll out to a 12" x 20" rectangle. (I found it helpful to keep a ruler handy.)

Make your cinnamon sugar mixture in a small bowl.

Time to fill it. Spread melted butter over the dough with your fingers, and sprinkle with cinnamon and sugar mixture. Spread evenly over the dough. Then cut into five 12" x 4" strips.

Stack these strips one on top of the other. Cut these strips into 6 equal sections. Place them into a well-greased bread pan (like you are filing paper.) One behind the other.

Cover and let rise for another 40 minutes. They will all be crowded together nicely in the pan.

Bake at 350 degrees for 30-40 minutes, until the top is golden brown.

Let the bread cool for about 10 minutes in the pan. Turn out on a serving platter and let it cool the rest of the way.

Prepare the frosting in your mixer. Frost with cream cheese frosting.