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1
In a large mixing bowl, combine water, yeast and 1 Tbsp sugar. Let sit for 5 minutes, or until yeast is puffy. In a separate bowl, mix together the remaining 1/2 c. sugar, melted butter, eggs, and salt. Add to the yeast mixture, then stir in the warm milk. Add 5 cups flour, 1-2 cups at a time.
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2
Knead dough on a well-floured surface, adding flour as necessary, until dough is soft and no longer sticky. (I added quite a bit of extra flour to get it to that point). Transfer dough to a lightly greased bowl and let rise until doubled in size, about 1 hour.
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3
Punch down risen dough and separate into two pieces. Roll out the first piece in a large rectangle. Spread with softened butter and sprinkle liberally with brown sugar, white sugar, and cinnamon. Roll the dough up into a large log and cut into 1-inch rolls. Repeat with remaining dough.
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4
Place rolls in a lightly greased 9x13 pan, lightly cover, and let rise until doubled in size, 30-45 minutes.
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5
Bake at 350u00b0 for 20-22 minutes., or until lightly browned. Spread the icing on while the rolls are still warm.
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6
For the icing, melt the butter in a medium sized bowl. Add the vanilla, milk and cinnamon. Stir in enough powdered sugar to make icing the consistency of honey. (*I didn't actually measure any of these ingredients, you can use more or less than the amounts listed here)
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7
*To Make Ahead: Bake the rolls as directed, but don't add the icing. Let cool completely, cover tightly and freeze. The night before you want to serve them, thaw them in the fridge. In the morning, let them come to room temperature while you're pre-heating the oven. Warm them in a 350 degree oven for 10-15 minutes, or until they are warmed through. I covered mine with aluminum foil to keep them from getting too brown on top. Ice them while they're still warm.
