INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 47.1mg
Sodium: 354mg
Potassium: 85.8mg
Carbohydrates: 62.8g
Fiber: 2g
Sugar: 26g
Protein: 6.4g