- 2 packages active dry yeast
- 1 cup warm water (105-115 degrees F)
- 2/3 cup sugar
- 1 teaspoon sugar
- 1 cup warmed milk
- 2/3 cup butter
- 2 teaspoons salt
- 2 eggs, slightly beaten
- 7 cups flour, or more if needed
- 1 cup melted butter, divided
- 1 3/4 cup sugar, divided
- 3 tablespoons cinnamon
- 1 1/2 cup chopped walnuts, optional
- 1 1/2 cup raisins, optional
- 2/3 cup melted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 6 tablespoons hot water, more as needed
- In a small bowl mix together warm water, yeast and sugar and set aside.
- In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
- Turn out onto a well-floured board; knead 5-10 minutes.
- Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes.
- Roll out on floured surface into a 15×20″ rectangle.
- Spread dough with 1/2 Cup melted butter.
- Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough.
- Sprinkle with walnuts and raisins, if desired.
- Roll up jellyroll-fashion and pinch edge together to seal.
- Cut into 15 slices.
- Coat bottom of a 13×9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in warm place until dough is doubled in bulk, about 45 min.
- Preheat oven to 350 degrees F.
- Bake 25-30 minutes, or until rolls are nicely browned.
- Cool rolls slightly.
- Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls.
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