1 pkg. dry yeast
2 c. all-purpose flour
1/2 tsp. salt
1/2 c. milk, scalded
2 tbsp. butter, melted
1 tbsp. plus 1/2 tsp. ground cinnamon
1/4 c. warm water (105 to 115)
1 1/2 tbsp. sugar
1 c. butter
1 egg yolk
2 c. sugar
1/4 c. butter, melted
1/2 c. chopped pecans or walnuts

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in a large mixing bowl. Cut 1 cup of butter into flour mixture with a pastry blender until mixture resembles coarse meal. Combine milk, egg yolk and yeast mixture; add to flour mixture, mixing well. Chill dough 2 hours.

Turn dough out onto a floured surface; knead 1 to 2 minutes. Cover and let rest 10 minutes.

Roll dough into an 18x10 inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter.

Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough. Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends). Place roll seam side down, and cut into eighteen 1 inch slices.