1 c. milk
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. dry yeast
1 tsp. sugar
1 c. very warm water (not boiling) feels comfortably warm when dropped on wrist
2 eggs
6 c. sifted all-purpose flour
1/4 c. (1/2 stick) butter, melted

FILLING:

1/3 c. butter
3/4 c. sugar
1 1/2 tsp. ground cinnamon

GLAZE:

3 tbsp. butter
2 c. sifted confectioners' sugar
2 tbsp. hot coffee
1/2 tsp. maple flavoring

To make dough: Heat milk, sugar and salt in a small saucepan until sugar melts and small bubbles appear around edge of pan. Cool to lukewarm.

Dissolve yeast and 1 tsp. sugar in very warm water in large bowl. Stir until well blended and allow to stand 10 minutes or until bubbles begin to form.

Beat eggs into yeast mixture; stir in cooled milk mixture. Beat in flour, a little at a time, until dough becomes elastic; beat in melted butter. Work in enough of the remaining flour to make a kneadable dough. (Do not add so much that the dough stops sticking to your hands. The dough would become heavy.)

Turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a buttered bowl and turn to bring buttered side up. Cover with a towel and let rise in a warm place until doubled or 1 hour.

Punch dough down; turn onto a lightly floured surface. Knead a few times. Roll out into two 12x9 inch rectangles.

Brush dough with half the melted butter. Combine sugar and cinnamon and sprinkle 1/2 onto each rectangle. Starting at short end, roll up jelly roll fashion; cut into 12 slices. Place slices not quite touching in a well buttered 13x9x2 inch pan. Repeat with remaining dough. Cover, let rise in a warm place 45 minutes or until doubled. Bake 30 minutes at 400 degrees or until golden brown. Turn onto a cookie sheet immediately.

Glaze: Melt butter in small saucepan. Stir in confectioners' sugar, hot coffee and maple flavoring until well blended. Spread on warm rolls so that the glaze will soak in. Serve warm.