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Preparation:
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In a small bowl mix together hot water, yeast and sugar and set aside.
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In a large bowl, mix lowfat milk, remaining 2/3 c. sugar, melted butter, salt and Large eggs; stir well and add in yeast mix.
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Add in half the flour and beat till smooth.
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Stir in sufficient of the remaining flour till dough is slightly stiff (dough will be sticky).
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Turn out onto a well-floured board; knead 5 to 10 min.
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Place in well-buttered glass or possibly plastic bowl, cover and let rise in hot place, free from drafts, till doubled in bulk, about 1 to 1 1/2 hrs.
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When doubled, punch down dough and let rest 5 min.
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Roll out on floured surface into a 15 x 20 inch rectangle.
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To prepare filling: Spread dough with 1/2 c. melted butter.
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Mix together 1 1/2 c. sugar and cinnamon; sprinkle over buttered dough.
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Sprinkle with walnuts and raisins, if you like.
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Roll up jellyroll-fashion and healthy pinch edge together to seal.
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Cut into 12 to 15 slices.
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Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 c. melted butter, then sprinkle with remaining 1/4 c. sugar.
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Place cinnamon roll slices close together in pans.
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Let rise in hot place till dough is doubled in bulk, about 45 min.
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Preheat oven to 350 degrees.
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Bake 25 to 30 min, or possibly till rolls are nicely browned.
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Cold rolls slightly.
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To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add in warm water 1 Tbsp.
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at a time till glaze reaches desired spreading consistency.
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Spread over slightly cooled rolls.
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Just like the ones in the mall!
