Overnight Coffee Loaves

1 pkg. active dry yeast
1/4 cup lukewarm water
4 cups flour
1/4 cup sugar
1 tsp. salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tbsp. butter or margarine, melted
1/2 cup sugar
1 1/2 tsp. cinnamon
Confectioners' Sugar Glaze (below)

Confectioners' Sugar Glaze:
1 1/2 cups confectioners' sugar
2 tbsp. butter or margarine, softened, 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. vanilla
1 to 2 tbsp. warm water
2 loaves
Dissolve yeast in warm water.
In large mixing bowl, combine flour, 1/4 cup sugar and the salt.
Cut in 1 cup butter until mixture looks like meal.
Mix in yeast, egg yolks and milk until dough is smooth.
Cover; refrigerate at least 8 hours or overnight.
Grease 2 loaf pans.
Turn half of dough onto well floured board.
Roll into rectangle, 13x8"; brush with 1 tbsp. melted butter.
Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle.
Roll up, beginning at narrow side.
Pinch edge of dough into roll to seal.
Place seam side down in pan.
Repeat with remaining dough.
Cover; let rise in warm place (85F) 2 hours.
(Dough will not double.)
Heat oven to 375F.
Bake 1 hour.
If necessary, cover loaves during last 20 minutes to prevent excessive browning.
Remove from pans.
Frost with Confectioners' Sugar Glaze.
Cool before slicing.

Confectioners' Sugar Glaze:
Mix confectioners' sugar, butter, almond extract and water until smooth.