1 pkg. yeast
6 tbsp. water
1 whole egg
4 tbsp. butter
4 tbsp. milk
4 tbsp. sugar
1/2 c. flour

Topping:

3 tbsp. butter, softened
1/2 c. sugar
2 tsp. cinnamon

Icing:

5 tbsp. confectioners' sugar
1 tbsp. milk
few drops vanilla

Heat milk, add butter, sugar and salt. Cool to lukewarm. Mix the yeast into the warm water. Blend the yeast mixture into the milk mixture. Add the beaten egg and 1 1/4 cups of flour and beat until smooth. Stir in the rest of the flour. You don't have to let the dough rise, just roll out into a 12x8-inch rectangle.

Spread the dough with 3 tablespoons of butter. Sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly from side to side sealing edge well. Cut into 12 slices about 1 1/2 inches wide. Place each roll cut side down in 12 buttered muffin tins. Let them rise for about 1/2 hour.

Bake in a preheated 350°F oven for 20 minutes.

Mix icing ingredients in a small bowl until of a pouring consistency. Adjust consistency by adding a small amount of sugar if the mixture is too thin or a small amount of milk if mixture is too thick.

Drizzle with icing.