Cinnabunns Cinnamon Rolls

Dough Ingredients

2 Packages Active Dry Yeast

⅔ Cup plus 1 teaspoon Granulated Sugar, Divided

1 Cup Warmed Milk

⅔ Cup Butter, Melted (1 Stick + 2 Tbsp.)

2 teaspoon Salt

2 Eggs, Slightly Beaten

7 Cups All-Purpose Flour

Filling Ingredients

1 Cup Melted Butter, Divided (2 Sticks)

1¾ Cups Granulated Sugar, Divided

3 Tablespoons Ground Cinnamon

1½ Cups Chopped Walnuts, Optional

1½ Cups Raisins, Optional

Glaze Ingredients

⅔ Cup Melted Butter (1 Stick + 2 Tablespoons)

4 Cups Powdered Sugar

2 teaspoon Vanilla

4-6 Tablespoons Hot Water

Directions

① In a small bowl mix together warm water, yeast, and sugar and set aside.

② In a large bowl, mix milk, remaining ⅔ cup sugar, melted butter, salt, and eggs; stir well and add yeast mixture.

③ Add half the flour and beat until smooth.

④ Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

⑤ Turn out onto a well-floured board; knead 5-10 min.

⑥ Place in well-buttered glass or plastic bowl. Cover & let rise in warm place until doubled.

⑦ Roll out on floured, oblong surface (About ¾ inch thickness)

⑧ Prepare filling: Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

⑨ Roll up jellyroll-fashion and pinch edge together to seal.

⑩ Cut into 12 to 15 slices (approximately 1 inch width).

⑪ Coat bottom of a 18"×13" baking pan with ½ cup melted butter, then sprinkle with remaining ¼ cup sugar.

⑫ Place cinnamon roll slices close together in pan. Let rise in warm place until dough is doubled in bulk, about 1½ hours.

⑬ Preheat oven to 350°. Bake 20-25 minutes. Cool rolls slightly.

⑭ Prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar, and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency.

⑮ Spread over slightly cooled rolls.

Just like the ones in the mall!