1. In large bowl, combine salt, yeast, 1/2 cup sugar, and 2 cups flour. In 1-quart saucepan over low heat, heat milk, water, and 4 tablespoons butter or margarine (1/2 stick) until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in eggs and 1 cup flour; beat 2 minutes, scraping bowl often. Stir in 2 1/2 cups flour.
3. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (1/2 cup). Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour 4. Punch down dough; turn onto lightly floured surface; cut in half and cut each half into 16 pieces. Cover and let dough rest 15 minutes. In small bowl, combine cinnamon and 1/2 cup sugar. In small saucepan over low heat, melt 2 tablespoons butter or margarine; set aside. Grease 10-inch tube pan.
5. Shape each piece of dough into a ball. Place half of balls in tube pan; brush with half of melted butter or margarine; sprinkle with half of sugar mixture. Repeat. Cover; let rise in warm place until doubled, about 45 minutes.
6. Preheat oven to 350°F. Bake loaf 30 to 35 minutes until browned and loaf tests done. If top browns too quickly, cover with foil during last 10 minutes of baking time. Cool loaf in pan on wire rack 5 minutes; remove from pan. Serve warm. Or cool loaf on wire rack to serve later; reheat if desired.