Cinnabon Cinnamon Rolls

Step 1: For the dough: In a small bowl or a cup mix 1 teaspoon of sugar for a few seconds in 1 cup warm (not hot). Sprinkle in the yeast and mix for a second. Allow the yeast to proof until foamy, about 8 minutes or a little more.

Step 2: In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, 2 teaspoons of 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. (if your using a heavy mixture switch to a dough hook). 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.

Step 3: When dough has doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.

Step 4: For the Filling: brush 1/2 cup very soft butter over the dough rectangle.

Step 5: Mix together 1 1/2 cups sugar and 3 tablespoons cinnamon; sprinkle over buttered dough rectangle, then sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch the two edges together to seal. Cut into 15 slices.

Step 6: Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with 1/2 cup melted butter, then sprinkle with 1/3 cup or more of sugar.

Step 7: Place cinnamon roll slices close together in pans. Cover with a clean dry tea towel.

Step 8: Let rise in warm place until dough is doubled in bulk, about 45 min.

Step 9: Preheat oven to 350 degrees F.

Step 10: Bake 25-30 minutes, or until rolls are nicely browned.

Step 11: Cool rolls completely before you ice them.

Step 12: For the cream cheese icing: Combine all the ingredients in a mixing bowl until smooth and well blended.

Step 13: Frost cooled rolls with icing while rolls are still in the baking pan.