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1
To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
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2
In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
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3
Add half the flour and beat until smooth.
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4
Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
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5
Turn out onto a well-floured board; knead 5-10 minutes.
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6
Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
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7
When doubled, punch down dough and let rest 5 minutes.
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8
Roll out on floured surface into a 15 x 20 inch rectangle.
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9
To prepare filling: Spread dough with 1/2 cup melted butter.
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10
Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
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11
Sprinkle with walnuts and raisins, if desired.
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12
Roll up jellyroll-fashion and pinch edge together to seal.
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13
Cut into 12 slices.
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14
Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
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15
Place cinnamon roll slices close together in pans.
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16
Let rise in warm place until dough is doubled in bulk,about 45 minutes.
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17
Preheat oven to 350 degrees.
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18
Bake 25 to 30 minutes, or until rolls are nicely browned.
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19
Cool rolls slightly.
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20
To 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.
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21
Spread over slightly cooled rolls.
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22
These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.
