Dissolve yeast in warm water and let stand 10 minutes.
Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use.
Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end.
Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350°F Remove from baking sheet immediately and cool well. These freeze very well.
If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.