Scandinavian Cinnamon Rolls
|Active dry yeast||1⁄4 Ounce (1 package)|
|Warm water||1⁄4 Cup (4 tbs) (110� to 115�)|
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Warm milk||1 Cup (16 tbs) (110� to 115�)|
|Egg yolks||3 , lightly beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
|Confectioners' sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
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 mixing bowl.
Add vanilla and milk; beat until smooth.
Remove rolls to a wire rack; spread with glaze.