Cinnamon Rolls

NICKI’S CINNAMON BUNS FROM HEAVEN
FROM THE OREGONIAN

serves 12 to 18

Dough
1 cup warm water (105-115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup (1 1/3 sticks) butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7-8 cups all-purpose flour, or more as needed

Filling
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)

Creamy Glaze
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1/4-1/2 cup hot water

For the dough
Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff - it will be sticky. Turn out the dough onto a well-floured surface and knead for 5 to 10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in volume, 1 to 1 1/2 hours. Punch down the dough and let it rest for 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
For the filling
Spread 1/2 cup of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and the cinnamon. Sprinkle over the dough, then sprinkle with the walnuts and raisins, if desired. Roll up like a jellyroll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining 1/2 cup melted butter to coat the bottoms of a 13-by-9-inch baking pan and an 8-inch square baking pan; if making 18 buns, use two 13-by-9-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise in a warm place until the dough is doubled in volume, about 45 minutes. Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
For the glaze
In a medium bowl, combine the melted butter, confectioners’ sugar, and vanilla. Add the hot water, 1 tablespoon at a time, until you have a spreadable glaze. Spread the glaze over the buns and serve. Tip To save time in the morning, make the rolls a day ahead up to the final rise, then let them rise slowly overnight in the refrigerator. Bring to room temperature before baking. Cook’s notes A simple dusting of confectioners’ sugar is a great topping for the buns, which are already so over the top that the glaze is almost too much. You can play with the filling ingredients: try golden raisins or currants, use pecans instead of walnuts, add some nutmeg or mace and a little grated lemon zest.