Dough:

2 packs yeast
2 cups warm water
1 tsp salt
10 tbsp sugar
12 cups flour (may need more flour)
4 cups warm milk
4 eggs, well beaten
1 cup butter

Dissolve yeast in water. Add salt and 2 Tbsp sugar and enough flour to make sponge (about 4 cups). Cover and let rise, for 1 hour. Add milk, egg, melted butter, remaining sugar and enough flour to make soft dough. Mix well. Place in greased bowl, cover and let rise until doubled in bulk - about 1-1/2 or 2 hours. Divide dough. Roll out on floured board to about 1/4 inch thickness.

Filling:

8 tbsp sugar
8 tbsp butter
1-1/2 tsp cinnamon

Mix together and spread on the dough -OR- spread butter on dough, then heavily, sprinkle the sugar and cinnamon mixture. Roll-up dough, like a jelly roll. Cut the roll, cross-wise, into 2 inch pieces; place on greased baking sheet, cut side down - cover and allow to rise, until doubled in size.

Bake at 400°F for 20 minutes or until lightly golden brown.

Glaze:

4 tbsp melted butter
4 tbsp milk
1/2 tsp cinnamon

Add enough powdered sugar to thicken to right consistency. Drizzle over the hot rolls.