Danish Crispies

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

Filling
6 tablespoons butter, softened
1/2 cup sugar
1 teaspoon ground cinnamon

Topping
1-1/2 cups sugar
1 teaspoon ground cinnamon

In a large mixing bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Add egg yolks and remaining sugar and water; mix well.

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.

Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest for 10 minutes. Roll into an 18-in. x 10-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.

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 baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to cool on wire racks. Makes about 2 dozen.