Dissolve yeast in warm water in large mixer bowl. Stir in sugar, butter, egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap; refrigerate at least 2 hours or until ready to use. (Dough can be kept up to 4 days in refrigerator at 45 degrees or below. Bake as directed.

"Easy Refrigerator Roll Dough," Betty Crocker's Breads, p.33, Golden Press / New York, 1974.

To make the cinnamon buns: Put all of the dough on counter and spread with hands until it's a good size to be able to roll up. Spread with butter, then sprinkle cinnamon and sugar on it. Roll up into a pinwheel, then cut into slices. Place in buttered round cake pan. Top each with a piece of butter and a bit of cinnamon sugar. Cover with towel, then let rise till doubled. Bake at 400 degrees for about 12 - 15 minutes, or until dough in the middle is done. Frost with buttercream icing. Yield: 3 cake pans full.