2 pkgs. yeast
1/4 c. warm water
2 c. boiling water
6 tbsp. butter
1 tbsp. salt
1/2 c. sugar
2 beaten eggs
6-8 c. flour
2 tbsp. melted butter
2 tbsp. butter
1/4 c. sugar
2 tsp. cinnamon

SWEET ICING:

1 c. confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla

Dissolve 2 packages yeast in 1/4 cup warm water.

Mix and cool to lukewarm 2 cups boiling water, 6 tablespoons butter, 1 tablespoon salt, 1/2 cup sugar. Beat 2 eggs and add to above. Stir in 6 to 8 cups flour gradually. Brush with 2 tablespoons melted butter top and bottom.

Put in large bowl and cover in refrigerator for several hours. Remove from refrigerator and let stand 1 hour. Roll dough into rectangle, 15x9 inches. Spread with 2 tablespoons butter.

Mix sugar and cinnamon; sprinkle over dough. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into 15 slices. Place slightly apart in greased baking pan, 13x9x2 inches or in greased muffin cups. Let rise until double. Bake 25 to 30 minutes at 375-400 degrees. While warm, frost rolls with icing.