In a mixing bowl, dissolve yeast in warm water. Add milk, eggs, 1/2 cup sugar, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into an 18x8-inch rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough.
Roll up each rectangle from a short side; pinch seam to seal. Place seam side down in two greased 9x5x3-inch loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
Bake at 350 degrees for 30 to 35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves.