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1
Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
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2
In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
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3
Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
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4
Place dough in a greased bowl, turning one to grease top.
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5
Cover and let rise until doubled, about 1 to 1-1/2 hours.
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6
Meanwhile, prepare topping.
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7
Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
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8
Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
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9
With a fork, pierce entire cake top.
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10
Divide topping and sprinkle over each cake.
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11
Cover and let rise in a warm place until doubled, about 1 hour.
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12
Bake at 350u00b0 for 20-25 minutes.
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13
Remove from pans and cool on wire racks.
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14
For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
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15
Cool.
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16
In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
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17
Cut each cake in half horizontally; spread each with half the filling.
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18
Refrigerate until ready to serve.
