1 pkg active dry yeast
1/2 c. warm water (105-115^)
1/3 c. +1/2 tsp sugar, divided
1/2 c. warmed milk
1/3 c. butter
1 tsp. salt
1 egg, slightly beaten
3 1/2-4 c. all-purpose flour, or more if needed
1/2 c. melted butter, divided
3/4 c. sugar, divided
1 1/2 TB ground cinnamon
3/4 c. chopped walnuts, optional
Cream Cheese Frosting
To prepare dough:
In a small bowl, mix together warm water, yeast and sugar. Set aside. In a large bowl, mix milk, remaining 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 a well-buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts, until doubled in bulk (~1-1.5 hours).
When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15 x 20" rectangle.
To prepare filling:
Spread dough with 1/4 c. melted butter. Mix together half of the 3/4 c. sugar and 1 1/2 TB cinnamon, sprinkle over buttered dough. Sprinkle with walnuts or pecans or raisins, if desired.
Roll up jelly-roll fashion and pinch edge together to seal. Cut into 9-12 slices. Coat bottom of 8" or 9" square baking pan with remaining 1/4 c. melted butter. Place slices close together in the pan. Let rise in warm place until dough is doubled in bulk , ~45 minutes.
Preheat oven to 350 degrees. Bake 25-30 min. or until rolls are nicely browned. Cool rolls slightly. Spread icing on rolls while warm.