1 can Eagle Brand sweetened condensed milk
1 tsp. salt
2 c. milk
1 pkg. yeast
1/2 c. lukewarm water
approx. 2 1/2 lb. all-purpose flour

Place condensed milk in a large bowl. Add salt. Scald fresh milk and add to bowl. Dissolve yeast in 1/2 cup lukewarm water. When milk mixture is just warm, add yeast. Add enough flour to make a smooth ball. Grease both sides of ball with butter. Cover and set aside to rise in a cozy place until doubled in bulk, about 2 hours.

Filling:

1/2 c. (1 stick) butter, softened
cinnamon
3/4 c. light brown sugar
3/4 c. granulated sugar
1/2 c. brown sugar, packed

Roll into oblong shape, about 1/4-inch thick, about 3 rollings. Spread with mixture of softened butter, cinnamon and sugars and roll like a jelly roll. Cut into 1/2-inch slices and place flat side down in pans 9x9x2-inches, which have been buttered and sprinkled with brown sugar. Cover tightly with waxed paper and refrigerate for 2 hours. Bake at 375°F for 25 to 30 minutes. When cool, ice.

Icing:

1 c. granulated sugar
1/2 c. cold water
few grains salt
1 egg white
1/4 tsp. vanilla

Combine sugar, water and salt and boil, stirring until it spins about 3 threads when dropped from end of spoon. Remove from heat and pour slowly over beaten egg white, beating constantly. Continue to beat until stiff enough to spread. Add vanilla then ice tops of buns.

Submitted by: Jennifer Veracka