Giving Away my Secrets

I got this recipe from somewhere that I can't find now, and I'm glad I wrote it down, because it rules. And now I'm going to put it on the interwebs so others may share in my high cholesterol. Sorry, I can't give the true author credit, so just pretend it was me.

Cinnamon rolls (makes 6 - 8 enormous rolls)

Dough:
1 pkg (2 1/4 tsp) instant/active dry yeast
1/2c warm water
1/3 c + 1/2 tsp granulated sugar, divided
1/2 c warmed milk
1/3 c butter, melted
1 tsp salt
1 egg, slightly beaten
3.5 - 4 c flour

Filling:
1/2 c melted butter, divided in half
3/4 c + 2 tbsp granulated sugar, divided
1 1/2 tbsp cinnamon
3/4 c chopped walnuts (optional)
3/4 c raisins (optional)

Glaze:
1/3 c melted butter
2 c powdered sugar
1 tsp vanilla
2-4 tbsp hot water


In a small bowl, mix warm water, yeast, and 1/2 tsp sugar. In a large bowl, mix milk, 1/3 c sugar, butter, salt and egg. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of remaining flour to make dough slightly stiff (dough will be sticky).

Knead dough 5-10 minutes on floured board (or in stand mixer). Place in well-buttered glass or plastic bowl, cover and let rise in warm place until doubled (1 – 1 1/2 hours). When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 10 x 15 inch rectangle.

Filling: spread dough with 1/4 c melted butter. Mix 3/4 cup sugar with cinnamon; sprinkle over dough. Sprinkle with walnuts and raisins, if using.

Roll up dough (along the long edge, to make a 15” cylinder) and pinch edge together to seal. Cut into 6-8 slices. Coat bottom of 9” x 13” pan with remaining melted butter, then sprinkle with remaining 2 tbsp sugar. Place slices close together and let rise until doubled, 45 minutes.

[I usually do all the preceding work, up until the beginning of the second rise, the night before and place the covered pan in the fridge, then let the pan sit on the counter while the oven heats up and bake them right away. They don’t rise in the fridge, but will still puff up in the oven]

Bake in a 350 degree oven 25-30 minutes or until browned.

For the glaze: Mix butter, sugar and vanilla; stir in hot water 1 tbsp at a time until it reaches spreading consistency. Spread over slightly cooled rolls.