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Cinnamon Rolls, originally uploaded by Lakenvelder.

Makes 14 buns

1 cup whole milk
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water
3 tablespoons granulated sugar
2 eggs
1/4 cup unsalted butter or margarine
4 1/2 cups to 5 cups of-purpose flour
1/2 teaspoon salt

Filling:

1/2 cup unsalted butter or margarine, softened
1/4 cups granulated sugar
1 cup packed brown sugar
1 tablespoon cinnamon
optional:
1 cup coarsely chopped pecans
1 cup raisins

Gaze:

2 cups confectioners sugar
1 to 3 tablespoons whole milk or heavy cream

Directions:

Heat the milk in a small saucepan over medium heat until it begins to bail. Remove from heat.

Sprinkle the yeast over warm water in a large bowl. Add 1 tablespoons of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 tablespoons sugar, eggs and butter, Beat in cooled milk.

Gradually add the flour and salt, scraping down side of bowl, until soft dough forms. Turn dough into a floured work surface and knead the remaining flour into the dough adding more flour if too sticky. Knead for about 10 minutes until smooth and soft.

Grease a large bowl and place dough in the bowl. Cover and place in a warm spot until doubled in bulk, about 1 1/2 hours.

Coat two 9 inch baking pans with non-stick cooking spray. line with wax paper and cat paper with spray.

Prepare the filling: mix the butter and sugar together in a medium bowl.

Punch the dough down and roll int a 18″ x 12″ rectangle. Spread the butte-sugar mixture over the dough. Spring nuts and raisin if desired. Starting on long side roll up jelly roll fashion and pinch seam to close.

Cut crosswise into 14 generous 1 inch pieces. Arrange 7 pieces on each pan. Cover and let rise until double in size. or put in refrigerate until the morning.

Heat oven to 350 dergess F and uncover pans and bake until they are golden brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.

Glaze:
mix confectioners sugar and 1 tablespoon of the milk , adding more milk as necessary to make a s smooth glaze. invert the buns to a serving platter. Drizzle glaze on top of buns. Serve warm.