1 pkg. active dry yeast
1/4 c. warm water
4 c. flour
1/4 c. sugar
1 c. butter, softened
3 egg yolks, beaten
1 c. scalded milk, then cooled
3 tbsp. butter
1 c. sugar
3 tsp. cinnamon

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. soft butter
1 1/2 tsp. vanilla
1-2 tbsp. hot water or coffee

Dissolve yeast in water. Mix flour, sugar and salt in large bowl. Cut in 1 cup butter until mixture looks like meal. Stir in yeast, egg yolks and milk. Mix until dough is smooth. Cover and refrigerate at least 8 hours.

Grease muffin pans. Half dough. Roll out into rectangle 12 x 10 inches. Brush with 1/2 of butter. Sprinkle with sugar and cinnamon. Roll up, pinch edges and slice in 1 inch slices. Place in muffin cups. Cover, let rise 1-1 1/2 hours (you can place them in a greased 13 x 9 x 2 inch pan). Bake at 375 degrees for 15-20 minutes. Glaze while warm.