Cinnamon Roll

In a small bowl, stir together yeast, warm water and ½ teaspoon sugar. Set aside for 5 minutes to 'proof'.

Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes.

Place dough in a well-greased bowl, cover with a dry kitchen towel and let rise until doubled, about 1 ½ hours.

Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and roll it out into about a 20''x18'' rectangle. Spread 6 tablespoons softened butter on top. Mix sugar and cinnamon together and sprinkle over buttered dough, leaving ½ inch border. Sprinkle with walnuts, pecans, or raisins if desired.

Beginning on the 18-inch side, roll up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 ½ inches wide).

Arrange rolls on prepared baking sheet and cover with a dry kitchen towel. Rise again for about an hour, until doubled in size.

Uncover rolls and bake for 18-22 minutes or until no longer doughy in the center.

Mix butter and powdered sugar together for several minutes. Mix in vanilla and enough milk to reach a soft frosting consistency. Spread over warm baked cinnamon rolls.