Danish Crispies

• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon plus 3 tablespoons sugar, divided
• 1 cup warm water (110u0b0 to 115u0b0), divided
• 3 egg yolks
• 4 cups all-purpose flour
• 1/3 cup nonfat dry milk powder
• 1 teaspoon salt
• 1 cup cold butter
• 6 tablespoons butter, softened
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1-1/2 cups sugar
• 1 teaspoon ground cinnamon

1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water.
2. Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight.
3. Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices.
4. Preheat oven to 350u0b0. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased
5. . Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.

active dry yeast, sugar, warm water, egg yolks, allpurpose, nonfat dry milk powder, salt, cold butter, butter, sugar, ground cinnamon, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/danish-crispies/ (may not work)