DOUGH
2 packages active dry yeast
1 cup water (105-115 degree)
2/3 cup granulated sugar
1 teaspoon granulated sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups all-purpose flour (or more if needed, up to 8)
FILLING
1 cup melted butter, , divided
1 3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
CREAMY GLAZE
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
4-8 tablespoons hot water
To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir 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 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes.
Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter.
Mix together 1 1/2 cups 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 12 slices.
Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
Place cinnamon roll slices close together in pans.
Let rise in warm place until dough is doubled in bulk,about 45 minutes.
Preheat oven to 350 degrees.
Bake 25 to 30 minutes, or until rolls are nicely browned.
Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
Spread over slightly cooled rolls.
