Makes 12 to 15 large cinnamon rolls.
Ingredients:
1 cup warm water
2 packages active dry yeast
1 cup warm milk
1 teaspoon + 2/3 + 1 1/2 + 1/4 cup granulated sugar
2 teaspoons salt
2/3 + 1/2 + 1/2 + 2/3 cups butter, melted
2 eggs, slightly beaten
8 cups flour
3 Tablespoons cinnamon
4 cups powdered sugar
2 teaspoons vanilla
6 Tablespoons hot water
Walnuts
Directions:
In a small bowl, mix together warm water, yeast, and 1 teaspoon sugar and set aside. In a large bowl, milk milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs. Stir well and add to 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 onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover, and let rise in warm place, free from drafts, until double in size, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes.
Roll onto floured surface into a 15 x 20 rectangle. Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough. Sprinkle with walnuts, roll dough up in jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9 x 13 and 8" square baking pans with 1/2 cup melted butter and sprinkle with 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees Fahrenheit for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
Meanwhile, in a medium bowl, mix 2/3 cup 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 and serve warm.
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