Cinnabon Cinnamon Rolls

Dough
2 packages active dry yeast
1 C. warm water
2/3 C sugar plus 1 tsp
1 C. warmed milk
2/3 C. butter
2 tsp. salt
2 eggs, slightly beaten
7 C. flour, or more if needed
Mix together warm water, yeast and 1 tsp sugar. Set aside. In large bowl, mix milk, remaining 2/3 c sugar, melted butter, salt and eggs; stir well and then add yeast mixture. Add 1/2 of the flour and beat until smooth. Stir in enough of remaining flour until dough is slightly stiff (dough will be sticky) Turn out onto well floured surface; knead 5-10 min. Place in well-buttered glass or plastic bowl, cover and let rise in warm place until doubled in size, about 1-11/2 hours. When doubled punch down dough and let rise 5 min. Roll out on a floured surface into a 15X20" rectangle.
Filling
1 C melted butter
1 3/4 C sugar
3 Tbsp cinnamon
1 1/2 C. chopped walnuts (optional)
1 1/2 C. raisins (optional)
Spread dough with 1/2 C. melted butter. Mix 1 1/2 C. sugar and cinnamon; sprinkle over buttered dough. Sprinkle with nuts and raisins. Roll up jellyroll fashion and pinch edge. Cut into 12-15 slices. Coat bottom of 13X9 inch pan and 8 inch square pan with remaining melted butter and sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 min. Preheat oven to 350. Bake 25-30 min. or until rolls are nicely browned. Cool rolls slightly.
Creamy Glaze
2/3 C. melted butter
4 C. powdered sugar
2 tsp vanilla
6 Tbsp hot water (more as needed)
In medium bowl mix butter, sugar and vanilla. Add water 1 Tbsp at a time until glaze reaches desired consistency. Spread over slightly cooled rolls.