Cinnamon Rolls

Ingredients:
Dough:
2 pkgs active dry yeast (2 TBS)
1 Cup Warm Water
2/3 Cup plus 1 tsp granulated sugar, divided
1 Cup Warmed Milk
2/3 Cup butter (1 stick plus 1 TBS)
2 tsp Salt
2 Eggs, Slightly Beaten
7-8 Cups All-Purpose Flour, you may need a little more


Filling
1 Cup Softened Butter
1 3/4 Cup Granulated Sugar,
3 tsp Ground Cinnamon
1 1/2 Cup Chopped Walnuts, optional
1 1/2 Cup Raisins, optional


Glaze:
2/3 Cup Melted Butter (1 stick plus 1 TBS)
4 Cups Powdered Sugar
2 tsp Vanilla
4-8 TBS Hot Water

Directions
To Prepare Dough: In a cup, combine yeast, warm water and 1 teaspoon 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 should still be sticky).
Turn out onto a well-floured board; knead 5-10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts, until about 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-by-20-inch rectangle.

To Prepare Filling: 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 edges together to seal. Cut into 12-15 slices. Coat bottom of a 9"x13" baking pan and a 8' square pan with remaining 1/2 cup melted butter, rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350° F. Bake 25-30 minutes or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in a 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.