2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS 1 tsp sugar
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7 cups flour, or more if needed
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tbs cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
6 tbs hot water, more as needed
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted 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 a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let raise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15x20" rectangle.
Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
Creamy Glaze: Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tbs at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.