Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

Dough
2 pkg. yeast
1 c. warm water
2/3 c. sugar, plus
1 tsp. sugar
1 c. warm milk
2/3 c. butter
2 tsp. salt
2 eggs, beaten
7 c. flour

Filling
1 c. melted butter, divided
1 3/4 c. sugar, divided
3 Tbsp. cinnamon
1 1/2 c. chopped walnuts (optional)
1 1/2 c. raisins (optional)

Glaze
2/3 c. melted butter
4 c. powdered sugar
2 tsp. vanilla
6 Tbsp. hot water

Mix together water, yeast and 1 tsp. sugar.  Set aside.

In a large bowl, mix milk, 2/3 c. sugar, melted butter, salt and eggs; stir well; add yeast mixture. Add half the flour and mix until smooth.  Stir in enough remaining flour until dough is stiff.  Turn out onto board and knead for 5 to 10 minutes. Place in a well-buttered bowl and let rise (covered) for 1 1/2 hours.  Punch down. Let rest for 5 minutes.  Roll out into a 15 x 20 inch rectangle.

Spread dough with 1/2 c. melted butter.  Mix together 1 1/2 c. sugar and the cinnamon; sprinkle over buttered dough.  Sprinkle with nuts and raisins, if desired.  Roll up - jelly roll fashion - from the long side. Pinch edges together.  Cut into 15 slices.

Coat bottom of a 13 x 9 inch pan and an 8 inch pan with remaining butter and sugar.  Place rolls in pans.  Let rise for about 45 minutes.

Preheat oven to 350. Bake for 25 to 30 minutes or until golden brown. Cool slightly.

Meanwhile, mix melted butter, powdered sugar and vanilla; add hot water - 1 Tbsp at a time until glaze reaches spreading consistency.  Spread over rolls.