Instructions: Dissolve the yeast in the warm water and let sit for 5 minutes, until the mixture begins to foam. Combine the flour, sugar, and salt in a large mixing bowl. Combine the egg and melted butter in a second bowl and add the egg mixture and the yeast mixture to the dry ingredients.

Mix until combined and knead on a lightly floured surface for 10 minutes. Let rise until doubled in volume, about 1 hour. Punch the dough down and roll into a rectangle about 11 x 13 inches (28 x 33 cm). Sprinkle with the filling and roll into a log, stretching it to about 16 inches (40 cm) in length. Slice into 1-inch (2.5 cm) slices.

Mix together the topping ingredients and divide between two greased 8-inch (20 cm) round cake pans. Arrange 8 rolls in each pan and allow to rise for 30 minutes. Bake in a preheated 350F (180C) oven for 20 to 30 minutes, until golden brown. Invert onto serving plates while still warm.

Makes 16, to serve 8 to 12.

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