2 x 7g packets of yeast
1 tsp sugar
1 cup lukewarm water
1 cup warm milk
2/3 cup white sugar
2/3 cup melted butter
2 tsp salt
2 eggs – slightly beaten

6-8 cups plain flour

Filling Ingredients

1/4 cup melted butter
1 cup white sugar
2 tbsp ground cinnamon
1 cup chopped walnuts or pecans (optional)

Base of Pan

1/4 cup melted butter
1/4 cup white sugar


4 cups icing sugar
1/2 cup melted butter
2 tsp vanilla
6 tbsp hot water (approx)
Dough: In a small bowl, dissolve yeast and 1 tsp sugar in warm water; set aside.
In a large bowl, (you can do this by hand or use the dough hook with an electric mixer) mix together milk, 2/3 cup sugar, melted butter, salt and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough (I used just under an additional 2 cups adding gradually).
Turn dough out onto a well floured surface and knead for 8 minutes – adding more flour as you go until the dough is not sticky (this can be up to a further 2 cups).
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15″ x 20″ rectangle.

Filling: Mix together sugar and cinnamon. Brush dough with melted butter, then sprinkle cinnamon/sugar mixture over the top and then sprinkle over the chopped nuts if you are using.

Tightly roll up dough and pinch edges together to seal.

Cut the roll into 16 slices using a sharp knife (I rubbed my knife with flour and using a sawing motion).

Coat the bottom of a 13″ x 9″ x 2″ baking pan with 1/4 cup melted butter and sprinkle the sugar evenly on top. Lay cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.

Bake rolls in a 160C oven for 25-30 minutes, or until golden brown. Cool slightly then top with glaze.

Glaze: Stir together icing sugar, melted butter and vanilla; gradually add hot water one tbsp at a time until the glaze reaches desired spreading consistency.

Spread icing over slightly cooled rolls.