1 pkg. dry yeast (1 scant tbsp.)
1/4 c. lukewarm water
3 c. flour sifted
2 1/2 tbsp. granulated sugar
2 sticks (1 c.) butter melted
2 eggs slightly beaten

In a large bowl, sprinkle the yeast on the water and stir to dissolve. Add the flour. Add the sugar, melted butter, and beaten eggs and mix until well blended. Cover the bowl tightly and refrigerate for 3 hours or overnight.

FILLING:

1/2 c. granulated sugar
1 tbsp. cinnamon

When ready to bake, preheat oven to 350 degrees. Mix the sugar and cinnamon together and set aside. Remove pastry dough from refrigerator and divide into 6 parts. Take an 8 or 9 inch pie pan and sprinkle well with some of the filling mixture. Roll out one part of dough on a lightly floured surface (avoid adding too much extra flour) and press into the pie pan. Sprinkle generously again with filling mixture. Cut dough into 8 wedges, as you would a pie. Roll each wedge starting at the widest end as you would a crescent roll. Let crescents rest for 15 minutes, then place on ungreased cookie sheets and bake for 15 minutes at 350 degrees until lightly golden. Cool on wire racks.