Categories: Breakfast

Ingredients

• 2 pkgs. active dry yeast
• 1 cup warm water (110 to 115º F)
• 2/3 cup plus 1 tsp. sugar (divided)
• 1 cup milk, warmed
• 2/3 cup butter
• 2 tsp. salt
• 2 eggs, slightly beaten
• 7 to 8 cups all purpose or bread flour
• 1 cup butter, melted
• 1 3/4 cup granulated sugar (divided)
• 3 T. cinnamon
• 1 1/2 cups walnuts, chopped (optional)
• 2/3 cup butter, melted
• 4 cups powdered sugar
• 2 tsp. vanilla
• 4 to 8 T. hot water

Directions

1. For Dough: Combine yeast, warm water and 1 teaspoon sugar in a cup and stir; set aside.

2. In a large bowl, mix warmed milk, remaining 2/3 cup sugar, 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 to make a slightly stiff dough (dough will be sticky).

3. Turn out onto a well-floured board and knead 5 to 10 minutes or until dough is smooth and elastic. Place dough in a well-buttered glass or plastic bowl, cover and let rise until doubled, punch down dough and let rest 5 minutes. Roll out on a floured surface into a 15-by-20-inch rectangle.

4. For 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 if desired.

5. Roll up jellyroll fashion and pinch edges together to seal. Cut into 12 slices.

6. Coat bottom of a 9 by 13-inch baking pan and an 8 by 8-inch baking pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

7. Place slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

8. Preheat oven to 350º. Bake for 25 to 30 minutes, or until nicely browned. Let cool slightly, then spread with glaze.

9. For Glaze: Mix melted butter, powdered sugar and vanilla. Add hot water 1 T. at a time until glaze is of desired spreading consistency. Spread over slightly cooled rolls.

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