SCANDINAVIAN CINNAMON ROLLS

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110-115 degrees)
4 cups of all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter
1 cup warm milk (110 - 115 degrees)
3 egg yolks, lightly beaten

FILLING:
3 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon

GLAZE:
1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12 inch X 10 inch rectangle. Spread with butter. Combine sugar and cinnamon; sprinlke half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a mixing bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.