• 1 package (1/4 oz.) active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 2 cups all-purpose flour
• 4 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/3 cup cold butter, cubed
• 1/3 cup fat-free milk
• 1 egg yolk

Filling:

• 2 tablespoons butter, softened
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Cinnamon-sugar:

• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon

1.  In a small bowl, dissolve yeast in warm water.  In a large bowl, mix flour, sugar and salt; cut in butter until crumbly.  Stir milk and egg yolk in yeast mixture.  Add to flour mixture; stir to form a soft dough.  Cover with plastic wrap and refrigerate two hours.
2. Preheat oven to 375 degrees.  Punch down dough.  Turn onto a lightly floured surface; cover and let rest ten minutes.
3. Roll dough into an 18″ x 10″ rectangle.  Spread with softened butter.  Mix sugar and cinnamon; sprinkle over butter.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Cut crosswise into twenty-four 3/4 inch slices.  Cover slices with plastic wrap until ready to flatten.
4. In a small bowl, mix cinnamon-sugar ingredients.  Sprinkle 1/2 teaspoon mixture on a sheet of waxed paper; top with a slice of dough.  Sprinkle with an additional 1/2 teaspoon cinnamon-sugar.  Roll dough to a four inch circle.
5. Place two inches apart on baking sheets caoted with cooking spray.  Repeat with remaining slices.  Bake seven to nine minutes or until golden brown.  Cool on wire racks.

(Delores Baeten, Downers Grove, IL)