Delicious Cinnamon Rolls - That's My Home

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Delicious Cinnamon Rolls

1 cup 110 degree water
(2).25 oz. pkts. active dry yeast
2 1/2 cups + 1 tsp. granulated sugar-divided *see note on bottom!
1 cup warm milk
2 1/3 cup melted margarine-divided
2 tsp. salt
2 eggs-slightly beaten
up to 8 cups all purpose flour
3 Tbls. ground cinnamon
1 1/2 cups chopped nuts – optional
4 cups powdered sugar
2 tsp. vanilla extract
1 tsp. maple extract-optional (I use Vanilla extract)
up to 6 Tbls. hot water

Dissolve yeast and 1 tsp. sugar in warm water; set aside.
In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup melted
margarine, salt and eggs; stir well and add to yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough is slightly
stiff.
Turn out onto a well- floured board and knead for 8 minutes( I
used my Kitchen Aid and Kneaded it for around half the time).
Place dough in a greased bowl, cover and let rise in a warm place until doubled in size, 1- 1 1/2 hrs.
Punch down dough and let rest for 5 minutes.
Roll dough out on a floured surface into a 15″ x 20″ rectangle.
Brush 1/2 cup melted margarine over dough.
Mix together 1 1/2 cups sugar and cinnamon: sprinkle over dough.
Sprinkle w/ nuts if desired.
Roll up dough and pinch edge together to seal.
Cut the roll into 12-15 slices.
Coat bottom of a 13″ x 9″ x 2″ baking pan with 1/2 cup melted
margarine, then sprinkle with 1/3 cup sugar.
Place cinnamon roll slices close together on pan.
Cover pan and allow to rise in a warm place for 45 minutes.
Bake in a 350 degree oven for 25-30 minutes, or until golden
brown.
Stir together 2/3 cup melted margarine, powdered sugar, and
extracts.
Stir in hot water, 1 Tbls. at a time, until glaze reaches desired
spreading consistency.
Spread prepared icing over slightly cooled rolls.