4 1/2 c. flour
1/4 c. sugar
1 tsp. salt
1/2 lb. butter
1 c. warm milk
3 eggs, separated
1 cake or pkg. yeast
1/4 c. warm water
2 tsp. cinnamon
1 c. sugar
1 c. chopped nuts
1 1/4 c. powdered sugar

Sift together flour, sugar, and salt. Cut in butter until size of small peas. Soften yeast in warm water; add to warm milk. Stir liquid into flour mixture. Beat egg yolks and add. Stir until soft dough. If too soft, add more flour. Refrigerate overnight.

Divide dough into two. Roll each half on floured board into a rectangle 1/4 inch thick. Beat egg whites until stiff and spread over dough. Sprinkle with mixture of cinnamon, sugar, and nuts. Roll as jelly roll and place on a greased cookie sheet. Let rest until rolls double in size. Bake at 350 degrees for 45 minutes. Mix powdered sugar with small amount of water. Icing should be of thin spreading consistency. Ice rolls while warm.