1/2 c. sugar
1/2 tsp. salt
1 pkg. dry active yeast
Approx. 4 c. flour
1 c. milk
Butter
1 egg
1/2 c. packed light brown sugar
1 1/2 tsp. ground cinnamon

SUGAR GLAZE:

1 1/2 c. confectioners' sugar
6 tsp. water

Early in the day combine sugar, salt, yeast and 1 cup flour in a bowl. In a saucepan heat milk and 1/4 cup butter until warm (about 120 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Beat in egg and 1 cup flour; beat two minutes. Stir in 1 1/2 cups flour.

On a floured surface knead the dough until smooth, about 10 minutes, adding more flour (1/4 cup) while kneading. Shape dough into ball and place in a large greased bowl, turning dough over so that top is greased. Cover and let rise in a warm place (80 to 85 degrees), away from draft, until doubled about 1 hour. Punch down dough; turn onto floured surface; cover and let rest 15 minutes.

Meanwhile, combine brown sugar and cinnamon. Grease 13 x 9 inch baking pan. Melt a quarter of a cup of butter. On floured surface, roll dough into 18 x 12 inch rectangle; brush with melted butter; sprinkle on sugar mixture. Starting with 18 inch side, roll dough jelly roll fashion; press down and seal. With seam side down cut roll crosswise into 18 slices; place in pan, cut side down. Cover; let rise until doubled, about 40 minutes. Pre-heat oven to 400 degrees. Bake 20 minutes. Cool slightly; brush with sugar glaze. Makes 8 buns.