Prepare one large loaf pan or two regular loaf pans with nonstick cooking spray.

In a large mixing bowl, stir together the water and yeast. Allow the mixture to rest for 8 to 10 minutes or until a frothy layer has formed on top.

To the yeast water, add the milk, ½ cup sugar, eggs, butter, salt, and 3 cups of flour. Beat until well blended.

Switch to a dough hook and begin adding the all-purpose flour about ½ cup at a time until a soft dough has formed. Continue kneading with the dough hook for 8 to 10 minutes.

Turn the dough out into a lightly greased bowl. Cover loosely and place in a draft-free location to rise until doubled in size, about 1 hour.

Punch the dough down and transfer to a lightly floured surface. Divide in half (for two loaves) or leave in one large loaf. Using a rolling pin, roll the dough into a large rectangle, approximately 18 inches by 8 inches.

In a small bowl, mix together the remaining sugar and cinnamon. Sprinkle over the dough.

Roll the dough up from one long side to the other, pinching the seams to close. Tuck the ends under the bread and transfer to the loaf pan/s.

Cover loosely and allow to rest in a draft-free location until doubled, about 1 ½ hours. 

Meanwhile, preheat the oven to 350 degrees.

Bake the bread for 30 to 35 minutes or until the top is golden.

Remove the bread from the pans and allow to cool completely on a wired rack.