4tablespoonwaterhot, this may need up to 4 more tablespoons
Instructions
Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
Add yeast mixture and half the flour. Beat until smooth.
Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down the dough and let it rest for 5 minutes.
Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
Spread ½ cup melted butter on the dough.
Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
Sprinkle walnuts and raisins on the dough, if desired.
From the long edge, roll up the dough and pinch the edge to seal.
Cut the dough into 12 to 15 slices.
Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
Sprinkle the remaining 1/4 cup sugar in the pans.
Place the cinnamon roll slices cut-side down close together in pans.
Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees while the dough is rising.
Bake for 25 to 30 minutes, or until rolls are nicely browned.
Cool rolls slightly.
In a medium bowl, mix melted butter, powdered sugar, and vanilla.
Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.