- 1 package yeast
- 1/2 c. warm water
- 1 c. + more for the pan sugar (divided)
- 1/2 c. scalded milk
- 1/3 c. + 1/2 c. + 4 tbsp. + more for the pan butter, melted
- 1 tsp. salt
- 1 egg
- 3 1/2 to 4 c. flour
- 2 tbsp. ground cinnamon
- 3/4 c. raisins, walnuts, or pecans (optional)
- 2 c. powdered sugar
- 1 tsp. vanilla
- 3 to 6 tbsp. hot water
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl, mix milk, 1/4 c. of the sugar, 1/3 c. of the melted butter, salt, and egg. Add two cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for 5 to 10 minutes. Place in a well-greased bowl, and let rise until doubled (usually 1 to 1 1/2 hours).
Punch down dough. Roll out on a floured surface into a 9x15" rectangle. Spread melted butter all over dough. Mix the remaining 3/4 c. of sugar and the cinnamon, and sprinkle over the dough. Sprinkle with the raisins, walnuts, or pecans, if using. Starting on the long side, roll up dough. Pinch the edge to the roll to seal. Cut into 12–15 slices. Coat the bottom of the pan with butter, and sprinkle it with sugar. Place cinnamon rolls closely together in the pan and let rise until doubled, about 45 minutes. (If making the night before, let rise and then refrigerate.)
Bake at 350F for about 25–30 minutes, or until nicely browned.
Meanwhile, mix the 4 tbsp. of melted butter, powdered sugar, and vanilla. Add hot water, 1 tbsp. at a time, until the glaze reaches glaze consistency. Spread over the rolls after they’ve slightly cooled.