Heat milk in saucepan until it boils, remove from heat add butter.
Let it cool until 110° or below add the yeast and sit aside until the yeast dissolves and it bubbles a little.
Combine 2 ¼ cup flour, sugar salt and mix well.
Add water, egg and milk mixture and mix well.
Add the other flour half cup at a time until soft dough forms.
Turn onto flour service and knead until smooth about 5 minutes.
Cover the dough and let rest 10 minutes.
Make the Filling and Assemble
In a small bowl, mix together brown sugar, cinnamon, and softened butter for the filling.
Roll our the dough into a rectangle about 12”x 9”.
Spread the brown sugar mixture evenly over the dough ( I used a cake icing spatula).
Tightly roll the dough and cut into 12 equal pieces ( I got 15).
Place the rolls in a baking pan ( I used cake pan) you want them touching.
Cover and let double about 30 min. This is where I put them in the refrigerator.
Preheat oven 375°
Bake for 20 minutes or until browned and gooey looking.
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