1 pkg. dry yeast
1/4 c. granulated sugar
1 tsp. salt
2 tbsp. soft butter
1 egg, beaten
3 to 3 1/2 c. flour
1/3 c. butter
1/2 c. brown sugar
1/2 c. granulated sugar
3 tbsp. water
1 tsp. cornstarch or flour
2 tsp. cinnamon

Dissolve 1 package yeast in 1 cup of warm water. Add 1/4 cup sugar, 1 teaspoon salt, 2 tablespoons butter, egg and flour. Mix to form dough. Put in buttered bowl turning to butter all sides. Cover with foil and put in refrigerator overnight.

In morning roll dough out to 1/2 thick rectangle. Spread dough with butter and sprinkle with some cinnamon. Roll up and cut into 12 rolls. Melt 1/3 cup butter in 13 x 9 x 2 inch pan. Add the sugars, water, cornstarch or flour and cinnamon mixture. Stir over low heat until well mixed.

Set rolls in syrup mixture. Cover and let rise 2 hours. Bake at 375 degrees for 20 to 30 minutes.