Deliciously unique cinnamon rolls with a crumb topping.

Crumb Buns

Dough:
1 (.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast 1 cup warm water 1 cup milk 1/2 cup (1 stick) butter 1/3 cup granulated sugar 1/2 teaspoon salt 2 large eggs, beaten 6 cups bread flour (more or less) Melted butter
Sugar Filling:
1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon
Crumbs:
2 cups all-purpose flour Scant 3/4 cup granulated sugar 3/4 cup(1 1/2 sticks) butter 1 tablespoon ground cinnamon Pinch of salt 1/4 teaspoon vanilla extract Powdered sugar for sprinkling

For Dough: Sprinkle yeast over warm water; set aside.
In saucepan, heat 1 cup milk to scalding; pour it into mixing bowl.
Add butter, sugar and salt. Let cool to lukewarm.
Stir in dissolved yeast and eggs.
Beat in 2 cups flour, then gradually stir in more flour - enough to make soft dough.
On floured surface, turn out dough and knead until smooth and satiny.
Place dough in large buttered bowl; cover. Let stand in warm place until doubled in size, about an hour.
For Sugar Filling: In a separate bowl mix together sugar, brown sugar and cinnamon; set aside.
For Crumbs: Combine 2 cups sifted flour, sugar, butter and cinnamon. Add a pinch of salt and drop of vanilla. Mix at low speed with electric mixer until little crumbs are formed.
When dough has doubled, roll out on floured board to make rectangle about 18 x 26-inches. Paint top of dough with melted butter and sprinkle with sugar filling.
Then roll up as for jelly roll and cut into 1-inch-wide pieces. Place these, touching each other, on a greased pan about 12 x 16-inches or use an 11 x 13-inch roasting pan.
Paint tops of each slice with melted butter and sprinkle with crumbs.
Cover with damp cloth and let rise until doubled in size, about 40 minutes.
Bake in preheated 400°F (205°C) oven for 15 to 20 minutes.
When buns have cooled, sprinkle with powdered sugar.

Make about 24 buns.

Note: These can be frozen, but omit the powdered sugar and put it on after thawing.