1 pkg. active dry yeast
1 c. warm water
1/2 c. nonfat dry milk
1/3 c. sugar
1/3 c. soft butter
1/2 tsp. salt
1 egg
3 1/2 to 4 c. flour
4 tbsp. soft butter
1/4 c. brown sugar
1 tsp. cinnamon

In large bowl, dissolve yeast in water. Add dry milk, stir. Let stand 5 minutes until yeast foams. Beat in sugar, 1/3 cup butter, salt, egg and 2 cups flour until smooth and glossy. Beat in 1 more cup of flour. Let dough stand 15 minutes. Sprinkle 1/2 cup flour over dough, turn onto board. Knead until satiny. Turn dough into oiled bowl. Cover. Let rise until doubled, 1 to 2 hours. Turn onto lightly floured board. Roll to 12 x 14 inches. Spread half the dough with soft butter. Sprinkle with sugar and cinnamon. Fold unfilled dough over filling; press edges together. Cut into 12 strips. Roll strips out and place about 1/2 tablespoon filling in bottom corner of each strip. Fold corner over to opposite side, covering filling to form a triangle. Trim or tuck in last fold of excess dough. Place seam side down on lightly buttered baking sheet. Brush with butter. Bake at 350 degrees for 20 to 30 minutes until golden brown.