Dough
2	Pkgs.	Active dry yeast
1	Cup	Warm water (105°-115°)
2/3	Cup + 1 tsp.	Granulated sugar
1	Cup	Warmed milk
2/3	Cup	Butter
2	Tsp.	Salt
2	Eggs	Slightly beaten
7-8	Cups	All-purpose flour, or more if needed

In a small bowl, mix together warm water, yeast, 1 tsp. of sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup of 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 will be sticky). Turn out onto a well-floured board; kneed 5-10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk (approximately 1 to 1½ hours). When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

Filling
1	Cup	Melted butter, divided
1 3/4	Cup	Granulated sugar, divided
3	Tbsp.	Ground cinnamon
1 1/2	Cups	Chopped walnuts (optional)
1 1/2	Cups	Raisins (optional)

Spread 1/2 cup of the melted butter onto the rolled out dough. Mix together 1 1/2 cups of sugar, cinnamon; sprinkle on top of the buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13 x 9" baking pan and a 8" square pan with remaining 1/2 cup of melted butter, then sprinkle with the remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350°. Bake for 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Glaze
2/3	Cup	Butter, melted (1 cube plus 2 Tbsp.)
4	Cups	Powdered sugar
2	Tsp.	Vanilla
4-8 Tbsp.	Hot	Water

In a medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.