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1
In a small saucepan, melt 1 stick of the butter in 1 cup of the milk over moderate heat.
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2
Remove from the heat and add the remaining 1 cup of milk.
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3
Pour this mixture into the bowl of a standing electric mixer fitted with a paddle.
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4
Add the yeast and beat until dissolved.
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5
Add the 6 1/4 cups of flour, 3/4 cup of the sugar and the salt and beat at medium speed until a dough forms.
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6
Transfer the dough to a lightly floured surface and knead until smooth, 1 minute.
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7
Lightly oil a large bowl, add the dough and turn to coat.
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8
Cover with plastic wrap and let stand in a warm place until the dough has almost doubled in bulk, 40 minutes.
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9
Line the bottoms of two 10-inch round cake pans with parchment paper and lightly butter the paper.
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10
Divide the dough into 4 equal pieces.
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11
Roll 1 piece into a 12-by-6-inch rectangle about 1/3 inch thick, with a long edge facing you.
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12
In a small bowl, combine 1/2 cup of the sugar with the cinnamon.
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13
Spread 2 tablespoons of the butter on the dough and sprinkle with 2 tablespoons of the cinnamon sugar, leaving a 1-inch border at one long edge.
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14
Roll up the dough jelly roll-style and pinch to seal.
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15
Repeat with the remaining dough and cinnamon sugar.
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16
Cut each roll into 8 slices.
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17
Arrange the slices in the cake pans, cut side up and about 1/2 inch apart.
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18
Cover with a damp towel and let rise in a warm place until the rolls rise slightly, about 30 minutes.
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19
Preheat the oven to 375.
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20
Bake the rolls for 30 minutes, or until golden.
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21
Meanwhile, in a small saucepan, combine the remaining 1/2 cup of sugar with the water.
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22
Simmer over moderately high heat until the sugar dissolves, 2 minutes.
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23
Remove the rolls from the oven and generously brush the tops with the hot sugar syrup.
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24
Let cool in the pans for 15 minutes and serve warm.
