Clone of a Cinnabon

I have been told that these don't taste like a Cinnabon, but that they are 100 times better!

***Dough***

2 packages active dry yeast

1 cup warm water (105-115 degrees F)

2/3 cup sugar plus 1 tsp.

1 cup warmed milk

2/3 cup butter

2 teaspoons salt

2 eggs, slightly beaten

7 cups flour, or more if needed

***Filling***

1 cup melted butter, divided

1 3/4 cup sugar, divided

3 tablespoons cinnamon

1 1/2 cup chopped walnuts, optional

1 1/2 cup raisins, optional

***Creamy Glaze***

2/3 cup melted butter

4 cups powdered sugar

2 teaspoons vanilla

6 tablespoons hot water, more as needed

***Cream Cheese Glaze***

4oz. cream cheese

2t. lemon juice

2c. powdered sugar more or less

2T. milk

Directions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 Cup sugar, melted 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). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15x20" rectangle. Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly. Creamy Glaze: Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

*** For cream cheese glaze, beat all the ingredients together till well combined and to desirable consistency.

Hannah just made these this morning for my brother Jonathan's 11th birthday. They were so good she has made the many times before but they seem to get better every time. She told me that I'm not allowed to make them until she is gone out of town or until till she gets married because she is afraid that they might turn out better then hers:) Tonight for his dessert I'm going to make the Peanut butter Torte from the TDW cookbook, I will try and get some pics and post them soon. Can't wait to taste it, I made it this morning and it is in the refrigerator right

know!

Cooks note: The cream cheese icing I created to go with this recipe after finding out that "real Cinnabon's " have lemon juice in the icing. But you can use the other icing as well, both taste great!