3/4 cup milk

1/4 butter, softened
1/2 cup butter melted

4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 cup brown sugar,packed

1 teaspoon vanilla

1 tablespoon ground cinnamon

1/2 cup butter, softened

1/2 Chopped Hazelnuts

Directions

In saucepan melt butter on low heat, add milk and heat to lukewarm as to not kill the yeast. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, butter, vanilla and hazel nuts. Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 9 equal width pieces and pack tightly in a nine inch oiled pan. Cover and let rise until doubled, about 30 minutes. Brush top LIBERALLY  with melted butter. Preheat oven to 375. Bake until browned.