In my opinion, the best place to let dough rise is in a warm oven. Set your oven to the lowest temperature (about 170 to 200 degrees), making sure that the rack is on the lowest setting. Let it warm while you mix the dough. When it's time for the dough to rise, place it in the oven and turn the heat off. It will protect the dough from drafts, which can kill yeast quickly. As an added benefit, the bread will rise faster in the warmer environment... just make sure you don't make it too warm!
7-7 ½ cups flour
2 packs yeast
2 cups milk
½ cup sugar
2 tsp. salt
½ cup butter (1 stick)
2 eggs
Filling
1 cup sugar
4 tsp. cinnamon
¼ cup butter, melted
In a mixing bowl, combine 3 ½ cups flour with the yeast. In a saucepan, heat milk, ½ cup sugar, salt, and butter until warm (110-115 degrees), stirring constantly to melt butter. Add to dry mixture in bowl. Add eggs and blend on low speed for 30 seconds; increase speed and continue mixing for another three minutes. If you are using a mixer capable of kneading dough, continue adding flour in ½ cup increments until you have a soft dough that is smooth and elastic (plan on it kneading for about 5 minutes on low speed). If you are kneading by hand, add flour and knead until smooth and elastic, about 5-8 minutes. Place dough into a greased bowl and cover. Let it rise until doubled. Punch dough down and turn onto lightly floured surface. Cover and let rest 10 minutes. Divide dough in half. Roll each half into a 15 x 7 inch rectangle. In the mean time, mix the remaining cup of sugar and cinnamon. Brush each rectangle with half the melted butter and sprinkle half the cinnamon-sugar on each rectangle. Roll each rectangle as for jellyroll. Seal edge and ends. Place seam-side down in greased loaf pans. Cover. Let loaves rise until doubled. Bake in a 375 degree oven for 35-40 minutes. When loaves are finished, remove them from pans and cool on wire rack. Loaves can be drizzled with confectioners’ sugar icing (2 Tbsp. milk and 1 cup confectioners’ sugar). Makes two loaves.
