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1
Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
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2
Heat milk, water, and 1/4 cup butter in saucepan until warm (120u00b0 to 130u00b0, butter need not be melted).
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3
Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
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4
By hand, stir in enough remaining flour to make a firm dough.
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5
Knead on floured board until smooth and elastic (5 to 8 minutes).
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6
Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
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7
For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
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8
Punch dough down and divide into two parts.
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9
On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
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10
Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
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11
Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
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12
Place in greased 9 x 5 inch loaf pans.
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13
Cover and let rise in warm place until doubled in bulk (about 1 hour).
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14
Bake at 375u00b0 for 35-40 minutes.
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15
Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
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16
Remove from pans and cool on rack.
