2 c. all-purpose flour
1/4 c. sugar
2 pkgs. dry yeast
2 tsp. salt
1 1/4 c. milk
1/4 c. butter
2 eggs
About 3 c. all-purpose flour

In large bowl mix first 4 ingredients. Combine milk and butter in small saucepan. Heat over low heat until liquid is warm. (Butter does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer scraping bowl often. Add eggs and beat well.

Beat in additional flour to make a soft dough (do this with wooden spoon if you do not have a heavy duty mixer). Turn out on lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl. Cover to rise in warm place, about 1 hour. Punch down, let rise about 10 minutes.

Make into small rolls, dip into melted butter then roll in mixture of cinnamon and sugar, placed in bundt pan until pan is 3/4 full. Bake in moderate oven, 375 degrees, 30 minutes or until brown on top.

Turn bundt pan upside down, glaze with 1 cup confectioners' sugar, 1 teaspoon desired flavoring, such as maple or lemon/orange. Add enough milk to make icing consistency.