1. Once you make the dough, cover it and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
2. Roll 1/2 the the rested dough our into a large rectangle about 12x18 inches. Form the other half of the dough into a loaf and let it rise in a greased loaf pan.
3. Combine:
4. Spread this mixture on the rolled out dough. At this point you can make plain cinnamon rolls or, if desired, you can sprinkle on raisins, chopped pecans or walnuts, chopped apple pieces or any combination you like.
5. Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
6. Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
7. (Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)
8. Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
9. Bake at 350 degrees F for 30-35 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.

For the Vanilla Glaze

1. Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls.