2 cups of milk, scalded and let cool to 95-110°F
1 tablespoon of yeast, or 2 packages
1 tablespoon of sugar
2½ teaspoon of salt
4 – 8 cups of flour
1 tablespoon of ground cinnamon
1 cup brown sugar
1 tablespoon of flour
1 tablespoon of milk
Add all but the flour in a large mixing bowl, and stir. Add flour until it is difficult to stir and pulls from the side of the bowl.
On a flour coated surface knead the dough until it feels slightly stiff, and keeps it’s shape when let go. You may need to add more flour until you reach this stage.
Let the dough rise until double in size. This completely depends on the yeast, temperature, and a few other factors. What I do is draw a circle in the flour that is the doubles size, so there is no guesswork.
Mix cinnamon, brown sugar and flour thoroughly.
When the dough is double in size, roll the dough with a rolling pin to about the thickness of about 1/4″
Wet the dough with water or milk, and sprinkle the cinnamon mixture evenly. Add nuts and raisins if desired. Roll the dough up, trapping the filling.
Lightly butter a cookie sheet or 11×17 casserole dish
Cut the dough about finger width across the grain, and place in the pan, as shown in the featured image.
Let rise for another 30+ minutes, until double in size again.
Preheat oven to 375°F
Bake for 20-35 minutes. The tops will be a golden brown when done.
Mix the topping, and blend until smooth.
Let stand for at least 10 minutes before drizzling the topping on the rolls and serving.