1 pkg. active dry yeast
1 c. warm water (110 to 115 degrees)
1 tbsp. sugar
1/2 tsp. salt
2 1/2 c. sifted flour
2 c. milk, scalded and cooled to warm
2 eggs, well beaten
1/2 c. melted butter or other shortening
1/4 c. sugar
7 1/2 c. sifted flour
1/2 c. butter, softened
1/2 c. sugar
1 tbsp. ground cinnamon

Soften the yeast in the water. Let stand 5 to 10 minutes. Mix in 1 tablespoon sugar, the salt, and 2 1/2 cups flour. Cover; let rise in a warm place about 1 hour. Stir in the milk, eggs, melted butter, 1/4 cup sugar, and remaining flour (or enough to make a soft dough). Cover; let rise again about 1 hour. Punch down dough and divide into 4 portions. On a floured surface, roll out each portion into a rectangle, about 15 x 8 inches. Spread each with 1/4 of a mixture of the softened butter, sugar, and cinnamon. Roll up as for a jelly roll and cut each roll into 12 slices. Put slices, cut side down, into well greased 3 x 1 1/2 inch muffin pan wells. Cover; let rise again about 1 hour. Bake at 375 degrees for 15 to 20 minutes.