1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
4 c. Gold Medal flour
1/4 c. sugar
1 tsp. salt
1 c. butter, softened
3 eggs yolks, beaten
1 c. lukewarm milk (scalded then cooled)
2 tbsp. butter, melted
1/2 c. sugar
1 1/2 tsp. cinnamon
Confectioners Sugar glaze

Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth. Cover; refrigerate at least 8 hours or overnight.

Grease 2 loaf pans, 9x5x3 inches. Turn half of dough onto well floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in pan. Repeat with remaining dough.

Cover; let rise in warm place (85 degrees) 2 hours. (Dough will not double.) Heat oven to 375 degrees. Bake 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning. Remove from pans. Frost with Confectioners Sugar glaze. Cool before slicing. 2 loaves.