Instructions: Proof yeast by mixing in warm water in a large bowl. When it is bubbly and obviously working, melt 1/4 cup of butter in 1/2 cup of milk in a small bowl in the microwave or a saucepan. Add 1/2 cup sugar and salt. Cool to lukewarm and stir into yeast mixture. Add beaten eggs and 1/2 of the flour, beat until smooth. Add rest of flour a bit at a time, working in with hands when dough becomes too heavy for spoon. Knead in bowl for about 5 minutes, then cover with a clean linen towel and sit in a warm, moist place for 1 hour (until doubled in size).

Punch down the dough and dump it out on a lightly floured bread board. Roll out into a large square, flattening bubbles as you go. Spread generously with melted butter, then sprinkle sugars and cinnamon over butter to your own personal taste. (I like LOTS). Roll up like a large jelly roll; slice in 1" slices. Cover with the linen towel and return to the warm spot for about 1 hour

(until rolls are nice and puffy). Bake in the oven at 350 F (175 C) for 20-25 minutes.

If serving immediately, spread with glaze below as soon as they come out of the oven, and serve. If saving to eat through the week, cool completely and store in refrigerator in an airtight container. Mix up the glaze and refrigerate

In airtight bowl. When ready to serve, give each roll 30 seconds in the microwave on high. Add a dollop of glaze and a squirt of squeeze butter and microwave for another 10 seconds before serving.

Glaze
1 cup confectioners sugar
1 tsp vanilla

Mix in room-temperature water until spreading consistency.

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