4 cups sifted all-purpose flour
1/4 cup sugar
1 tsp. salt
1 tsp. grated lemon rind
1 cup (2 sticks) butter
1 pkg. active dry yeast
1/4 cup very warm water
1 cup 100% whole milk, lukewarm
2 eggs, beaten
1 cup sugar
1 tbsp. cinnamon

Scald the milk by heating it nearly to a boil in a saucepan (tiny bubbles will form around the edges of the pan - milk should reach about 185°F). Remove from heat.

Sprinkle the yeast into the warm water; stir until dissolved and set aside for 10 minutes.

In a large bowl, mix flour, 1/4 cup sugar, salt and lemon rind.

Using a pasty blender, cut the butter into the flour mixture. Stir in the dissolved yeast, lukewarm milk and eggs. Mix until combined.

Cover tightly with plastic wrap and refrigerate overnight.

The next morning, combine 1 cup sugar with 1 tablespoon of cinnamon. Reserve 1 tablespoon and set aside.

Remove dough from refrigerator and divide in half.

Roll half of the dough out on a well floured work surface into a rectangle shape approximately 18x13-inches. Sprinkle with half of the cinnamon sugar. Roll up tightly, jelly-roll fashion, beginning at the wide side. Cut roll crosswise into 1-inch thick slices. Place, cut side up on a greased baking sheet. Flatten slightly.

Repeat with the remaining dough. Sprinkle tops of rolls with reserved cinnamon sugar.

Bake immediately in a 400°F oven for about 12 minutes, or until centers are cooked through.

If desired, drizzle tops with confectioners icing and sprinkle with finely chopped nuts (optional).

To make confectioners icing, measure 1/4 cup confectioners sugar into a small bowl, add a drop of vanilla and a very few drops of water. Stir until water is absorbed. Add more confectioners sugar or water until the mixture is a good consistency for drizzling.

Makes about 36 small rolls. (Large rolls will require extra baking time).

Submitted by: CM