1 pkg. dry yeast
1/4 c. water
4 c. sifted flour
1/2 c. sugar
1/2 tsp. salt
1 c. butter (1/2 lb.)
3 slightly beaten egg yolks
3/4 c. scalded milk

Soften yeast in warm water. Blend flour, sugar and salt in mixing bowl; cut in butter until particles are the size of small peas.

Add egg yolks, cooled milk and yeast mixture; mix well. Dough will be very soft. Place in greased bowl, cover and chill overnight.

Prepare filling.

Divide chilled dough into four parts. Roll out each part on floured board to a 12" circle. Spread with 1/4 of the filling. Cut into 8 pie shaped wedges. Roll each wedge, starting with wide end and rolling to point. Place on greased baking sheet. Cover. Let rise in warm place until light and doubled in size, 30 to 60 minutes. Bake at 375 degrees until golden brown, about 10 to 15 minutes. If desired, spread with glaze while warm. Makes 32.

FILLING:

1/2 c. butter
1 c. firmly packed brown sugar
1 tsp. cinnamon

Cream together well.

GLAZE:

1/2 c. sifted powdered sugar
1/4 tsp. cinnamon
2 tsp. soft butter
4-5 tsp. milk

Combine sugar and cinnamon, blend in butter. Gradually add milk, mixing well until proper consistency.