Grandma Packer’s Cinnamon Rolls

Roll dough, brush with melted butter, sprinkle with brown sugar, raisins, cinnamon.
Roll jellyroll style, cut, let rise.
Bake 400 degrees 18-20 minutes

Suzanne Mosman’s Cinnamon Rolls

Dough
Combine:
2 pkg. Active dry yeast
1 C. warm water
2/3 C. plus 1 t. sugar
Stir well and add to yeast mixture:
1 c. warmed milk
2/3 C. butter
2 t. salt
2 eggs
Add and beat until smooth:
7-8 C. flour
Knead, let rise 1 hour, punch down, let rest, and roll into rectangle.

Filling
Spread on dough:
½ C. melted butter
1 ½ C. sugar
3 T. cinnamon
1 ½ C. chopped nuts (optional)
1 ½ C. raisins (optional)
Roll up jellyroll fashion, punch edge to seal. Cut in 12-15 slices.
Coat bottom of a 9 x 13 pan with:
½ C. melted butter
¼ C. sugar
Place cinnamon rolls in pan, close together.
Let rise in warm place until doubled (about 45 minutes).
Bake 25-30 minutes until slightly browned. Cool slightly.

Glaze
Mix and spread over rolls:
2/3 C. melted butter
4 C. powdered sugar
2 t. vanilla
4-8 T. hot water