Dough:
2 pkgs active dry yeast
1 cup warm water (105 to 115 degrees)
1 tsp granulated sugar
1 cup warm milk
2/3 cup granulated sugar
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7 to 8 cups all purpose flour, or more if needed

Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulates sugar, divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional

Creamy Glaze:
2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
4 to 8 Tbsp hot water

To make dough: Combine yeast, warm water and tsp sugar in a cup and stir; set aside. In a large bowl, mix warmed milk, 2/3 cup sugar, 2/3 cup butter, salt and eggs, stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto well floured board and knead 5 to 10 minutes. Place in well buttered glass or plastic bowl, cover and let rise until doubled in bulk in warm place, free from drafts, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon. sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll fashion and pinch edges together to seal. Cut into 12 to 15 slices. Coat bottom of 13 x 9 x 2 inch baking pan and 1 (8 x 8 x 2 inch) pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pan. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake for 25 to 30 minutes, or until nicely browned. Let cool slightly, spread with Creamy Glaze.

To make glaze: Mix melted butter, powdered sugar and vanilla; add hot water a Tbsp at a time until glaze is of desired spreading consistency. Spread over slightly cooled rolls.