Grandma's Cinnamon Buns

This is my grandma's recipe for cinnamon rolls and they are the best ever. Not only are they big but every one of them is soft and gooey.

Dough:

2 packages active dry yeast

1 cup warm water (105 to 115 degrees)

2/3 cups plus 1 teaspoon granulated sugar (divided)

1 cup lukewarm 1 percent milk

2/3 cup butter (1 1/3 sticks)

2 teaspoons salt

2 eggs, slightly beaten

7 to 8 cups all-purpose flour, or more if needed

Filling:

1 cup melted butter (2 sticks; divided)

1 3/4 cups granulated sugar (divided)

3 tablespoons ground cinnamon

1 1/2 cups chopped walnuts (optional)

1 1/2 cups raisins (optional)

Cream cheese frosting:

12 ounces cream cheese, softened

3 cups powdered sugar

2 teaspoons vanilla

3 to 4 teaspoons 1 percent milk

To make dough:

Combine yeast, warm water, and 1 teaspoon sugar in a cup and stir; set aside.

In a large bowl, mix warmed milk, the remaining 2/3 cup sugar, 2/3 cup 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).

*Note: after making these many times I've found that you need about 7 1/2 cups of flour total.

Turn out onto well-floured board and knead five to ten minutes, adding just enough flour to keep dough from sticking. 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.

*Note: if you have a bread making you can place all of the ingredients in that and set it to dough and avoid the kneading and rising effort.

When doubled, punch down dough and let it rest five minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.

*Note: if you have a plastic tart board with the measurements on it this is a great time to use it.

To make filling;

Spread the 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 long edge together to seal. Cut into 12 slices.

*Note: when you go to cut the dough use a very sharp bread knife for best results. To get the cinnamon rolls all the same size start by cutting the roll in half then cut each half in half again. Then you will have four even pieces that you can now cut into thirds.

Coat the bottom of one 13-by-9-inch baking pan and one 8-inch square pan with remaining 1/2 cups melted butter, then sprinkle with remaining 1/4 cup sugar. Place the cinnamon rolls evenly in each pan.

*Note: I've found that the aluminum disposable 13-by-9-inch pans work the best for these cinnamon rolls. They come in packs of three and if you use two and put six in each they fit perfectly.

Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat over to 35o degrees.

Bake 25 to 30 minutes, or until nicely browned. Let cool slightly, spread with Cream Cheese Frosting.

To make frosting:

Beat the cream cheese and powdered sugar in a bowl until smooth. Add vanilla and enough milk to achieve drizzling consistency. Drizzle frosting across top of each bun.

*Note: Unless you want an inch of frosting on each roll only use 8-oz of cream cheese and 2 cups of powdered sugar. It will give you the perfect amount.

If you aren't going to be eating these right away let them cool and then cover with the lids that come with the aluminum pans. Once you're ready to serve, microwave them for about 25 seconds to reheat them.