4 c. flour (plus enough flour to make a soft dough)
1 tsp. salt
1/4 c. sugar
1 c. butter, room temperature
1 pkg. yeast
1/4 c. warm water
3 egg yolks, slightly beaten, room temperature
1 c. milk, scalded and cooled to lukewarm

Mix flour, salt and sugar in large mixing bowl. Cut in butter using pastry blender. Dissolve yeast in warm water and set aside for 5 minutes. Add egg yolks, milk and yeast mixture to flour mixture.

Beat thoroughly for several minutes. Knead dough on a lightly floured surface until smooth and elastic (about 8 minutes), adding as much additional flour as is needed to make a soft dough. Cover and chill several hours or overnight.

Divide dough in half. Roll out on floured board into a rectangle 10 x 12 inches. Brush with melted butter. Sprinkle with brown sugar, then with a mixture of 1/4 cup sugar and 3/4 teaspoon cinnamon, divided.

Roll dough (about 3 turns), seal edges and cut into 1/2 inch slices. Place in buttered muffin cups. Repeat with remaining half.

Cover and let rise in a warm, draft-free place until double in size (about 1 hour).

Bake in 375°F oven 20-25 minutes.