1 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. butter
1/2 c. warm water
2 pkgs. dry yeast
3 eggs, beaten
4 1/2 c. sifted flour
1 1/2 c. butter

Scald milk, add sugar, salt and 1/4 cup cinnamon. Cool to lukewarm. Measure warm water into large mixing bowl. Sprinkle yeast in and stir until dissolved. Add lukewarm milk mixture and beaten eggs. Add 1 1/2 cups flour. Mix well. Add remaining flour until mixed. Refrigerate.

Spread 1 1/2 cups butter out on wax paper, 10 x 12 inches - chill 1 hour. Roll chilled dough 12 x 16 inches - place butter slab in center of dough. Fold each side of dough to center covering butter. Roll dough a quarter turn. Roll to 12 x 16 inches, turn and roll once more. Chill 1 hour. Repeat procedure. Refrigerate overnight. Shape and place on greased cookie sheet. Brush 2 beaten egg yolks, 2 tablespoons water over pastries. Bake at 375 degrees for 15-20 minutes.