| 1 | For dough, heat milk to simmer. |
| 2 | Stir in ?cup sugar, salt and margarine; cool to luke warm. |
| 3 | Sprinkle yeast over warm water and 1 teaspoon sugar in large bowl; let stand until bubbly. |
| 4 | Stir in milk mixture, beaten eggs and half the flour. |
| 5 | Beat until smooth. |
| 6 | Stir in enough of the remaining flour to make a soft dough. |
| 7 | Turn out onto lightly floured surface and knead until smooth and elastic, about 8 minutes. |
| 8 | Place in lightly greased bowl; turn once to grease surface. |
| 9 | Cover; let rise in warm place until double, about 1 hour. |
| 10 | Punch down; turn out onto floured surface. |
| 11 | Cover; let rest 10 minutes. |
| 12 | For cinnamon filling, mix sugar and cinnamon. |
| 13 | Brush a 13x9 inch aking pan with melted butter. |
| 14 | Roll dough on lightly floured surface to a thin rectangle. |
| 15 | Brush dough with melted butter. |
| 16 | Sprinkle with cinnamon mixture. |
| 17 | Roll up jelly-roll fashion starting at the narrow end. |
| 18 | Cut rolls at 1 ?inch intervals, using the following method: place a piece of thread under the rolled dough and pull thread up and around side. |
| 19 | Criss-cross thread at top, then pull quickly. |
| 20 | Put rolls, cut sides up, in the prepared pan so that the spiral shows. |
| 21 | Drizzle any remaining melted butter over all. |
| 22 | Cover loosely with plastic wrap. |
| 23 | Refrigerate overnight. |
| 24 | Next morning, preheat oven to 375°F. |
| 25 | Meanwhile, let rolls stand at room temperature for 20 to 30 minutes. |
| 26 | When oven is heated, bake rolls until puffed and golden brown, about 25 to 30 minutes. |
| 27 | Cool in pan for 10 minutes. |
| 28 | Unmold and drizzle with glaze made with powdered sugar and milk |
