Cinnamon Rolls of Extacy

These cinnamon rolls are so good!

**Dough**
2 packages active dry yeast
1 C. warm water (105-115*F)
2/3 C. Sugar
1 t. sugar
1 C. warm milk
2/3 C. butter
2 t. salt
2 eggs slightly beaten (I used one jumbo egg)
7 C. flour, more or less

**Filling**
1 C. melted butter, divided
1 3/4 C. sugar, divided
3 T. cinnamon (use good stuff)
1 1/2 C chopped nuts or raisins if you like

**Creamy Glaze**
2/3 C. melted butter
4 C. powdered sugar
2 t. vanilla (use good stuff)
6 T. hot water, more as needed

Directions:
In a small bowl mix together warm water, yeast and teaspoon of sugar and set aside. In your stand mixer bowl, mix milk, 2/3 C. sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add 2 cups of flour and beat until smooth. Using blender, stir in enough of the remaining flour until dough is slightly stiff and a little sticky. Turn out onto a well floured surface; knead 5-10 minutes (a little less if you gave it a good turn in the mixer!). Place dough in well buttered glass or plastic bowl and cover and let rise in warm place free from drafts, until doubled in bulk (about 1 - 1.5 hours). When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20 rectangle. Yes! Its huge.
Filling:
Spread dough with 1/2 c. melted butter (little rubber paintbrush thing works great). Mix together 1 1/2 C sugar and cinnamon (or forget measuring all together and make the dough look like cinnamon toast with lots of cinnamon); sprinkle over buttered dough. Sprinkle with nuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices (use the sharpest non-serrated knife you have). Coat bottoms of a 9x13 pan (for 12 rolls) and a 8 inch square (if making smaller rolls you need more pans) with remaining melted butter, then sprinkle with remaining sugar. (I don't recommend that part, it just makes everything sticky) 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*F. Bake 25-30 minutes or until rolls are nicely browned. Cool rolls slightly.


Creamy Glaze:
Meanwhile in a medium bowl, mix melted butter, powdered sugar and vanilla (use a hand mixer); add hot water 1 T. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. (As you eat them or they are hard to store in the refrigerator and to re-heat)

This makes a 5 pound pan of cinnamon rolls. I would invite a lot of people over to eat them. They are super sweet, and super heavy, and SUPER GOOD.