For the sweet dough:
¾ cup flour
2¼ cups bread flour
2 tablespoons sugar
1 tablespoon powdered milk
¾ teaspoon salt
6½ tablespoons butter, softened
1 package dry active yeast (¼ oz.)
½ cup water
Mix all ingredients together in a large bowl and stir until combined. Turn the dough out onto work surface and knead until soft and elastic, about 10 minutes. Cover with plastic wrap and let sit 30 minutes.
For the pan smear:
1 cup plus 2 tablespoons butter, softened
6 tablespoons light brown sugar
1½ tablespoons cinnamon
1½ tablespoons all-purpose flour
¾ cup light corn syrup
While the sweet dough rests, prepare the pan smear. Cream together butter, sugar, cinnamon, and flour in a medium bowl. Add the corn syrup and mix well until blended. Spread into bottom of a 9- by 9-inch baking pan. Set aside.
For the filling:
¼ cup sugar
½ teaspoon cinnamon
1 egg, beaten
Place the sugar and cinnamon together in a small bowl and stir with a fork until well mixed. Set aside.
When the dough is ready, roll it out into a rectangle about 6 by 12 inches and ½ thick. Brush the dough with the beaten egg and sprinkle with the cinnamon-sugar mixture. Starting with the short end, roll the dough into a log shape, keeping it tight. Seal the edge by pinching the dough together. Slice the roll into four pieces and place them in the pan on top of the smear. Cover with plastic and let rise until doubled, about 1½ to 2 hours.
Bake at 350 degrees for 30 minutes or until a deep golden brown. Let cool for 5 minutes, then invert onto a large plate and serve immediately.