Soften yeast in lukewarm water in bowl and mix well.
Heat milk, 1 1/2 cups butter and 1/4 cup sugar in saucepan until butter melts, stirring frequently. Cool to lukewarm. Stir in salt and yeast mixture. Add eggs and mix well.
Place 8 cups of the flour in large bowl. Add yeast mixture, stirring until dough clings together. Knead for 5 minutes or until smooth and elastic, adding remaining flour as needed.
Place dough in greased bowl, turning to coat surface.
Let rise, covered, for 1 hour or until doubled in bulk. Punch dough down.
Chill, covered, for 3 to 10 hours. May store in refrigerator for up to 3 days.
Combine 1 cup sugar and cinnamon in bowl and mix well.
Divide dough into 8 portions. Work with 1 portion at a time, storing remaining portions in refrigerator. Roll each portion into 9x12 inch rectable on lightly floured surface.
Brush with 1 tablespoon of the melted butter; sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
Roll as for jelly roll, sealing edge. Cut into eight 1 1/2 inch slices. Place cut side up 1/2 inch apart in greased 8-inch baking pan; each pan will hold 16 slices. Repeat process with remaining dough.
Let rise for 45 minutes or until almost doubled in bulk.
Bake at 375 degrees for 20-25 minutes or until golden brown.
Combine confectioners' sugar, warm water and vanilla in bowl and mix well. Drizzle evenly over rolls.
May be baked, glazed and frozen for future use.
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