In the bowl of a stand mixer combine 1½ cups flour, sugar, salt, and dry yeast.

Combine the milk, water, and butter and heat until very warm, about 120˚ F. (I put everything into a Pyrex measuring cup and heat the mixture slowly in the microwave.)

Gradually add the warm liquid to the dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally.

Add ½ cup flour and beat on high speed for 2 minutes.

Add in additional flour, ½ cup at a time, until a soft dough is formed. You may not need all the flour, you may need a little more. Add enough so the dough isn’t wet and sticky.

Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 minutes.

Place in a greased bowl and turn dough to grease top. Cover and place in a warm place to rise for 15 minutes. (I warm the oven to about 150˚ F and let the dough rise in the oven.)

While the dough is rising, cover the bottom of a 9″ x 13″ pan with the topping ingredients. In a separate bowl, mix the cinnamon and sugar for the filling.

Preheat the oven to 375˚ F. After the 15 minute rise, turn the dough out onto a lightly floured board. Roll out to a 10″ x 18″ rectangle.

Spread the dough with the softened butter then sprinkle evenly with the cinnamon-sugar mixture.

Roll the dough lengthwise like a jelly roll. Cut into 18-1″ slices. Place the rolls, cut side up in the pan.

Bake in the preheated oven for 25 minutes. Invert the pan onto a serving tray while still warm and serve.