I said I would share with you.

I have tested, tasted and tried recipe after recipe.
The things I go through for you!
Adjusting this and changing that.
This is my best recipe to date.
(I did not say healthiest.)

Dough:

1 c. Boiling Water
1 c. Butter (yep, I use the real stuff)
2/3 c. Sugar
2 tsp. Salt
2 1/2 Tbsp. Yeast
1 c. Warm Water
2 Eggs
6 c. Flour

In a large mixing bowl, pour boiling water over butter, sugar and salt.  Cool until lukewarm.  In a small bowl, mix yeast in warm water.  Add eggs and beat.  Add yeast/egg mixture to butter mixture.  Add flour and stir.  Refrigerate overnight. (It’s sticky dough…that’s okay!)

Cinnamon Filling:

3/4 c. Brown Sugar (packed)
1/4 c. Flour
1 Tbsp. Cinnamon (I put a heaping tablespoon)
1/3 c. Butter

(Additional 1/4 c. Butter melted for later)

Stir together brown sugar, flour and cinnamon.  Cut in the butter until mixture resembles course crumbs.

Assembly of Rolls:

Divide dough in half.  On a well floured surface, roll into a large rectangle that is 1/4 inch thick (approximately 12inches x 8 inches).  Brush dough with melted butter, then spread 1/2 of the cinnamon filling evenly over dough. Sprinkle with optional items such as raisins and/or nuts if desired.  Roll into a jelly roll.  (It’s easiest to start at the back of the rectangle and roll forward.) Seal seams by pinching dough together.  Slice jelly roll into 1 inch pieces.  Place into a greased baking dish or onto a baking sheet.  Brush with melted butter.  (Repeat process for second half of dough.)

Place in a warm location until doubled in size.  Bake at 425° for about 15 minutes or until brown.  Glaze while warm.

Glaze:

1 1/4 c. Powdered Sugar
1 tsp. Light Corn Syrup
1/2 tsp Vanilla
Enough milk or cream, half & half (whatever you have on hand) to reach drizzling consistency.  (1 to 2 Tbsp)

Mix all ingredients together. Drizzle over cinnamon rolls.

Enjoy!