Title: Sandy's cinnamon coffee cake
 Categories: Cakes, Coffee cake
      Yield: 1 Servings
 
    1/2 c  Milk
      2 pk Active dry yeast
    1/2 c  Water; warm
    1/2 c  Granulated sugar
    1/2 c  Butter or margarine
      2    Eggs; beaten
      1 ts Salt
  4 1/2 c  All-purpose flour
           Melted butter; for brushing
           -op
           Cinnamon
           Sugar
 
  Scald 1/2 cup milk; let stand 5 minutes. Add 2 pkg. active dried
  yeast. In a large mixing bowl, blend in 1/2 cup warm (105 to 110
  degrees) water, 1/2 cup granulated sugar, 1 stick of butter or
  margarine, softened, 2 eggs, beaten, 1 tsp salt, 4 1/2 cups all
  purpose flour, one cup at a time. Knead for 5 minutes. Butter bowl
  and dough. Cover and set in a warm, draft free location. Let rise 2
  hours. Punch down and knead again. Cut into 4 sections. Roll into a
  rectangle. Put butter, cinnamon, and sugar on dough. Grease cookie
  sheet. Cut 1/2 way (not all the way through) down with alternate left
  and right slashes. Let rise 2 hours.
  
  Bake in a preheated 350 degree oven for 20 to 25 minutes or until
  golden brown.  Frost, if desired, when cool. Makes 2 coffee cakes.