Dough
1/2 cup warm water (105-115 °)
2 3/4 tsp active dry yeast
1/3 cup sugar
1/2 cup lukewarm milk
1/3 cup butter, softened
1 large egg, lightly beaten
1 tsp salt
3.5 – 4 cups all-purpose flour
Filling
1/2 cup melted butter
7/8 cups sugar
1.5 tbsp ground cinnamon
3/4 cup chopped nuts (optional)
3/4 cup raisins (optional)
Creamy Glaze
1/3 cup melted butter
2 cups powdered sugar
1 tsp pure vanilla extract
1/8 – 1/4 cup hot water
For the dough
Combine the warm water, yeast, and 1 tsp sugar in a cup and set it aside. In a mixing bowl, combine the milk, 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff, although it will still be sticky.
Knead with a mixer for 2 – 5 minutes, adding just enough flour to keep the dough from sticking. When it is fully kneaded, place it in a well-buttered glass or plastic bowl. Cover and let it rise in a warm place, free from drafts, until doubled in volume, approximately 1 to 1.5 hours. Punch the dough down, and let it rest for 5 minutes. Roll it out on a lightly floured surface into a 10 x 15 inch rectangle.
For the filling
Spread 1/4 cup of melted butter on the dough. Combine 3/4 cup sugar and and cinnamon, then sprinkle it over the dough. Sprinkle with nuts and raisins, if desired.
Roll the dough up tightly and pinch the edges together to seal. Cut the dough into 12 slices.
Use the remaining 1/4 cup melted butter to coat the bottom of a 9×13 inch baking pan. Sprinkle the buttered pan with the remaining 2 tbsp sugar. Place the buns in the pan.
Note: At this point the prepared rolls can be covered and placed in the refrigerator overnight. In the morning, bring them to room temperature before baking.
If you are not using the overnight method, cover the pan and let the buns rise in a warm place until doubled in volume, about 45 minutes.
Preheat the oven to 350°. Bake for 25 – 30 minutes, or until buns are beginning to brown. Let them cool slightly before glazing.
For the glaze
Combine the melted butter, powdered sugar, and vanilla extract. Add the hot water, 1 tbsp at a time, until you have a spreadable glaze. Spread over the buns and serve warm.
Alternate glaze
Skip the butter and just use a simple powdered sugar and milk or water glaze. Spread over the hot buns.