Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)4 cups all-purpose flour1/4 cup sugar1 teaspoon salt1 cup cold butter, cubed1 cup warm milk (110° to 115°)3 egg yolks, lightly beatenFILLING:3 tablespoons butter, softened1/2 cup sugar2 teaspoons ground cinnamonGLAZE:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened1-1/2 teaspoons vanilla extract2 tablespoons milk
Preparation
In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.
