Cinnamon Rolls II recipe

24 servings

1 cup milk

1 cup water

1/4 cup butter

1 1/2 teaspoons salt

6 cups all-purpose flour

1 1/2 tablespoons active dry yeast

1/2 cup white sugar

2 eggs

1/3 cup butter, softened

1 1/2 teaspoons ground cinnamon

3/4 cup white sugar

3/4 cup raisins (optional)

3/4 cup chopped walnuts (optional)

2 cups confectioners' sugar

3 tablespoons butter, melted

1/2 teaspoon vanilla extract

3 tablespoons milk

In saucepan, heat 1 cup milk, water, and 1/4 cup butter until very warm (butter doesn't need to be completely melted).

Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer.

Select the Dough cycle.

Press Start.

Once Dough cycle is complete, remove the dough from the bread machine.

Punch down, and divide into 2 parts.

On a floured surface, roll each part into a large rectangle.

Smear each rectangle with the softened butter.

Combine the cinnamon and 3/4 cup sugar.

Sprinkle over the rectangles.

Generously sprinkle the raisins and/or chopped nuts over the top.

Roll the dough up into two logs starting at the long side.

Cut each log into 12 slices.

Place the rolls cut side down into two 9x13 inch greased baking pans.

Cover, and let rise in a warm place until almost doubled (about 30 minutes).

Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until golden.

Combine the confectioners' sugar, 3 tablespoons melted butter, vanilla, and 3 tablespoons milk.

Frosting should be thick.

Spread over baked rolls and enjoy.