In the bowl of a standup mixer whisk together the flour, sugar, cinnamon, yeast and salt. Then attach the bread hook and add to the mixture the milk, water, egg and butter. Mix on medium speed, scraping down the bowl as necessary, until the dough comes together about 1 min. Turn the speed up to medium and continue to beat for about 5 min. until the dough sticks to the hook. Take the dough out of the bowl and place on the counter and let proof for about 30 min. until it is slightly puffy. Fold the dough over twice and return to the bowl. Cover with a clean dish towel and set in a warm place to rise for about 30 min.

Mix together the cinnamon and sugar for the filling and set aside.

Flour the counter and then divide the dough in fours. Roll out each to a rectangle to 5" by 14" that is 1/4' thick. Paint the dough with the melted butter and sprinkle on 1/4 of the cinnamon/sugar mixture. Start with the short 5" side and roll each of them up. Place each in a 5" by 3" mini loaf pan. Let dough rise for 1 to 1 1/2 hours in the pans covering loosely with plastic wrap.

Bake the loaves in a 375F oven for 20 min. or until browned and hollow-sounding when thumped.

Recipe adapted from Chef Mona Pinder