2 Packages Dry Yeast
1 tbsp. Sugar
1/2 cup Warm Water
3 Eggs
1 cup Milk, scalded
1/2 cup Sugar
2 Cups Flour (plus extra flour for a soft dough)
1 tsp. Salt

In bowl, dissolve dry yeast and 1 tbsp. sugar in a 1/2 cup warm water; set aside. Beat eggs with electric mixer; set aside. In saucepan, scald the milk; take off stove and add butter and 1/2 cup sugar. Mix well and cool. Pour the milk mixture into the beaten eggs and add 2 cups flour and the salt; mix well with electric mixer. Add the dry yeast mixture to this and beat for 2 minutes. Add extra flour, enough for soft dough. Let rise until double in bulk. After it has risen, put on a board and knead a few times in the flour. Roll out into a rectangle; spread softened butter over dough, sprinkle sugar and cinnamon on top and roll up like a jellyroll. Slice and put in a greased pan. Let it rise until double thickness.

Bake 350°F for 16-18 minutes. After rolls are taken out of the oven, make powdered sugar icing and spread over rolls.

Powdered Sugar Icing:

3 Cups Powdered Sugar
2/3 stick butter, softened
1 1/2 tsp. Vanilla
Milk

Mix ingredients and add enough milk to make spreading consistency.