1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
4 c. flour
1/4 c. sugar
1 tsp. salt
1 c. butter, softened
3 egg yolks, beaten
1 c. lukewarm water, scalded, then cooled
2 tbsp. butter, melted
1/2 c. sugar
1 1/2 tsp. cinnamon or more

Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in 1 cup butter until mix looks like meal. Mix in yeast, egg yolks, and milk until dough is smooth. Cover. Refrigerate at least 8 hours or overnight.

Grease 2 loaf pans 9 x 5 x 3 inches. Turn half of dough into well floured board. Roll into rectangle 13 x 8 inches. Brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and cinnamon; sprinkle half of rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place sesame side down in pan. Repeat with remaining dough. Cover, let rise in warm place (85 degrees) for 2 hours. (Dough will not double.)

Heat oven to 375 degrees. Bake 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning. Remove from pans. Frost when cool.

FROSTING:

Combine enough confections sugar and milk or cream to a consistency to drizzle over loaves.