1 pkg. yeast
1/4 c. lukewarm water
4 c. sifted flour
1/4 c. sugar
1 tsp. salt
1 c. butter

Sprinkle yeast over water, dissolve. Combine flour, 1/4 cup sugar and salt in mixing bowl. Mix thoroughly. Cut in 1 cup butter with pastry blender until mixture resembles corn meal. Add yeast mixture, egg yolks and milk. Stir with fork until well blended, cover with foil and chill in refrigerator overnight.

Combine 1/4 cup sugar and cinnamon. Mix well. Set aside. Roll out dough on floured surface to a 15 x 10 inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with sugar and cinnamon mixture. Roll up jelly roll style. Seal edge.

Cut into 1 inch slices (about 15) put in greased pan. Cover and let rise until doubled (about an hour). Bake at 375 degrees for 20-25 minutes.

FROSTING:

1 1/2 c. powdered sugar
2 tbsp. soft butter
1 1/2 tsp. vanilla
1 tbsp. hot water

Beat until smooth.