This recipe is from my Aunt Martha's neighbor friend, Mrs. Kitsch. Mrs. Kitsch would make these every Saturday and take it to the senior center near her home, where they were always anticipating her cinnamon rolls to have with their coffee , as they chattered and caught up on the weeks news.
1To a large bowl add flour, salt and sugar. Cut in butter with pastry blender. Dissolve yeast in warm water. Add to flour mixture, along with egg yolks and milk. Beat well with wooden spoon. Chill in refrigerator overnight, covered.
2Grease well 24 muffin cups. Roll 1/2 of the chilled dough into 12x10-inch size. Brush with melted butter. Sprinkle with a lot of cinnamon and sugar. Roll as for jelly roll. Cut into twelve 1 inch slices.
(Mrs. Kitsch says to slide a 12 inch string under roll, cross ends and pull string tight to cut through roll). Repeat for remaining piece of dough.
Place cut side down in muffin tin wells- Cover-- let rise in warm place---- 1 1/2 hours.
Heat oven to 375^ for 20-25 minutes.
Let set for 2 minutes. Remove from pan to cool.
1 1/2 cups powdered sugar
2 Tablespoons butter
1 1/2 teaspoons vanilla
2 Tablespoons hot milk
Combine ingredients and frost rolls thickly.
Sometimes I omit the cinnamon/sugar filling and spread with peanut butter and jelly or
maple syrup and diced cooked bacon or
cheese and pizza sauce or
lemon butter and blueberry jam