1 c MILK (HOT)
1 pk YEAST
1/2 c BUTTER
1/4 c SUGAR
1 t SALT
1 x EGG
3 1/2 c FLOUR
1/3 c BUTTER MELTED
1/2 c SUGAR
1 1/2 ts CINNAMON
COOL THE MILK TO LUKEWARM. ADD YEAST; MIX WELL AND LET STAND. MIX BUTTER, SUGAR AND SALT TOGETHER. ADD TO YEAST MIXTURE. STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOURED BOARD. PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED. TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS. ROLL DOUGH OUT TO 1.4 ” THICKNESS AND CUT WITH A 2″ BISCUIT CUTTER. DIP ROUNDS INTO MELTED BUTTER THEN INTO REMAINING SUGAR – CINNAMON MIX. PLACE INTO A WELL BUTTERED RING MOLD. BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.