To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar,
stir 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 rise in warm place,
free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on
floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix
together 1 1/2 cups 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
to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch
square pan with remaining 1/2 cup melted butter, then sprinkle with
remaining 1/4 cup sugar. Place cinnamon roll slices close together in
pans. Let rise in warm place until dough is doubled in bulk, about 45
minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are
nicely browned. Cool rolls slightly.
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. Spread over slightly cooled
rolls.
