Mix together the milk, ½ cup of the sugar, and the salt.

Add the yeast, eggs, and most of the flour.

Turn out the dough onto a floured surface and knead for 8 minutes, adding flour as needed so the dough doesn’t stick.

Place the dough in a greased bowl, turning the dough so the entire surface is greased; cover and let it rise until doubled, about 1 to 1½ hours.

Punch it down and let it rise until doubled again.

Punch the dough down and let it rest for 10 minutes.

Meanwhile, in a small bowl, mix together the remaining 1 cup of sugar and the cinnamon.

Melt the butter and place it in another small bowl.

Roll the dough into balls the size of a walnut; roll each ball in the melted butter and then the cinnamon sugar mixture, and place the balls in a greased angel food cake pan in staggered rows.

Cover and let rise for 1 hour.

Preheat the oven to 350° and then bake the bread for 22 to 26 minutes or until done.

Cool the bread for 10 minutes and then remove from the pan to a wire rack.

Serve warm.