Amazing Cinnamon Buns (Rolls) - cooking recipe

Ingredients

1 1/2 cups granulated sugar
3 tablespoons ground cinnamon
1 tablespoon active dry yeast (2 .25 oz. pkts.)
1 teaspoon granulated sugar
1 cup water (110 degree)
1 cup warm milk
2/3 cup granulated sugar
2/3 cup melted butter or 2/3 cup margarine
2 teaspoons salt
2 eggs, slightly beaten
8 cups all-purpose flour (at most)
1/2 cup melted butter or 1/2 cup margarine
1 1/2 cups chopped walnuts (optional) or 1 1/2 cups pecans (optional)
1/2 cup melted butter or 1/2 cup margarine
1/3 cup granulated sugar
4 cups powdered sugar
2/3 cup melted butter or 2/3 cup margarine
2 teaspoons vanilla extract
6 tablespoons hot water (up to 6 T)

Preparation

Mix together 1 1/2 cups sugar and the cinnamon; set aside.
In a small bowl, dissolve yeast and 1 teaspoons sugar in warm water; set aside.
In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
Turn dough out onto a well-floured surface and knead for 8 minutes or mix in a machine.
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into an approximately 15\" X 20\" rectangle.
Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
Tightly roll up dough and pinch edges together to seal; cut the roll into about 16 slices using dental floss or thread.
Coat the bottom of a 13\" X 9\" X 2\" baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
Spread prepared icing over slightly cooled rolls.