1 cup warm water
2 envelopes active dry yeast
1 teaspoon + 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7 to 8 cups flour, or more as needed
Filling:
1 cup butter, melted
1 3/4 cups sugar
3 teaspoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
Glaze:
2/3 cup butter, melted
4 cups icing sugar
2 teaspoons pure vanilla extract
1/4 to 1/2 cup hot water

Preparation Instructions:

Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cup sugar, 2/3 cup butter, eggs and salt. Stir Well. Add yeast mixture. Add 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff (it will be sticky). Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.

To Let Dough Rise: Place in well-buttered glass or plastic bowl. Cover. Let rise in warm place, free from drafts, for 1 to 1 1/2 hours, or until doubled in volume. Punch down dough. Let rest 5 minutes. Roll out onto lightly floured surface into 15 by 20 inch rectangle.

To Make Filling: Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Rollup, jelly roll style. Pinch edges to seal. Cut into 12 to 18 slices.

To Let Buns Rise: If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13 by 9 inch baking pan and 8 inch square baking pan. If making 18 buns, use 2 13 by 9 inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans.( At this point, you can cover and refrigerate overnight; bring back to room temperature before baking). Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.

To Bake Buns: Preheat oven to 350 degrees. Bake for 25 to 30 minutes or until buns are nicely browned. Let cool slightly before glazing.

To Make Glaze: In medium bowl, combine melted butter, icing sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Makes 12-18 buns.