Glazed Cinnamon Rolls

Directions

1. 1
   Put the warm water in a small bowl and sprinkle the yeast over.
2. 2
   Add 1 teaspoon sugar, stir, and let dissolve for 5 minutes.
3. 3
   In a large mixing bowl, stir together the flour, 1/4 cup sugar, and salt with a fork to mix them well.
4. 4
   Cut the butter into pieces the size of small grapes and add to the flour mixture.
5. 5
   Using either your hands or a pastry blender, rub or cut the butter into the flour mixture until it is distributed and there are coarse little lumps of butter throughout.
6. 6
   Stir in the yeast mixture, the egg yolks, and milk.
7. 7
   Beat until blended.
8. 8
   Cover with plastic wrap and chill in the refrigerator at least 6 hours (this dough can be refrigerated for 12 to 14 hours).
9. 9
   Divide the dough in half.
10. 10
    On a lightly floured board, roll out half the dough into a rectangle about 10 by 12 inches.
11. 11
    Spread 2 table-spoons of the melted butter over the rectangle.
12. 12
    Mix the remaining 6 tablespoons sugar and the 1 teaspoon cinnamon together in a small bowl.
13. 13
    Sprinkle half the sugar mixture evenly over the rectangle.
14. 14
    Starting with the wide side, roll up the rectangle like a jelly roll.
15. 15
    Divide the roll into 12 pieces by first cutting the roll into 4 equal portions, then cutting each portion into Put the rolls cut side down in a greased muffin tin.
16. 16
    Repeat these steps with the other half of the dough.
17. 17
    Cover loosely and let rise for 1 hour.
18. 18
    Bake in a preheated 400F oven for 20 to 25 minutes.
19. 19
    Remove the rolls and put them on a rack set over a piece of waxed paper.
20. 20
    To make the glaze, sift the confectioners sugar into a small bowl, then beat in the butter and water until smooth.
21. 21
    Spoon a little of the glaze over each roll while still hot.