Dough:2 pkg. active dry yeast1 C. warm water (105-115 degree)2/3 C. plus 1 tsp. granulated sugar, divided1 C. warmed milk2/3 C. butter2 tsp salt2 eggs, slightly beaten7-8 C. all-purpose flour, or more if neededFilling:1 C. melted butter, divided (2 sticks)1 3/4 C. granulated sugar, divided3 Tbsp. ground cinnamon1 1/2 C. chopped walnuts, optional1 1/2 C. raisins, optionalCreamy Glaze (not pictured):2/3 C. melted butter (1 stick plus 2 Tbsp.)4 C. powdered sugar2 tsp vanilla4-8 Tbsp. hot water In a small bowl mix together warm water, yeast and sugar 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.While rolls are rising, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.To prepare Frosting: 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.Alternate Icing: (this is the one in the photo)Ingredients:2 cups margarine (yes, really margarine!)2 cups cream cheese4 cups powdered sugar2 teaspoons lemon juice2 teaspoons vanilla extractDirections:Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.