1. For dough, heat milk to simmer. Stir in 1/2 cup sugar, salt and margarine; cool to luke warm.

Sprinkle yeast over warm water and 1 teaspoon sugar in large bowl; let stand until bubbly. Stir in milk mixture, beaten eggs and half the flour. Beat until smooth.

2. Stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double, about 1 hour. Punch down; turn out onto floured surface. Cover; let rest 10 minutes.

4. For cinnamon filling, mix sugar and cinnamon.

Brush a 13x9 inch aking pan with melted butter.

5. Roll dough on lightly floured surface to a thin rectangle. Brush dough with melted butter. Sprinkle with cinnamon mixture. Roll up jelly-roll fashion starting at the narrow end.

6. Cut rolls at 1 1/2 inch intervals, using the following method: Place a piece of thread under the rolled dough and pull thread up and around side. Criss-cross thread at top, then pull quickly.

7. Put rolls, cut sides up, in the prepared pan so that the spiral shows. Drizzle any remaining melted butter over all. Cover loosely with plastic wrap.

Refrigerate overnight.

8. Next morning, preheat oven to 375~. Meanwhile, let rolls stand at room temperature for 20 to 30 minutes.

9. When oven is heated, bake rolls until puffed and golden brown, about 25 to 30 minutes. Cool in pan for 10 minutes. Unmold and drizzle with glaze made with powdered sugar and milk.