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  Lynn's Cinnamon Buns

1 cup 110 degree water
(2) .25 oz. pkts. active dry yeast
2 1/2 cups + 1 tsp. granulated sugar - divided
1 cup warm milk
2 1/3 cup melted margarine - divided
2 tsp. salt
2 eggs - slightly beaten
up to 8 cups all-purpose flour
3 Tbls. ground cinnamon
1 1/2 cups chopped walnuts OR pecans - optional
4 cups powdered sugar
2 tsp. vanilla extract
1 tsp. maple extract - optional
up to 6 Tbls. hot water

Dissolve yeast and 1 tsp. sugar in warm water; set aside.
-In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup melted margarine, salt, and eggs; stir well and add to yeast mixture.
-Add half the flour and beat until smooth.
-Stir in enough of the remaining flour until dough is slightly stiff.
-Turn out onto a well-floured board and knead for 8 minutes.
-Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
-Punch down dough and let rest for 5 minutes.
-Roll dough out on floured surface into a 15" X 20" rectangle.
-Brush 1/2 cup melted margarine over dough.
-Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.
-Sprinkle with nuts, if desired.
-Roll up dough and pinch edge together to seal.
-Cut the roll into 12-15 slices.
-Coat bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar.
-Place cinnamon roll slices close together in pan.
-Cover pan and allow to rise in a warm place for 45 minutes.
-Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
-Stir together 2/3 cup melted margarine, powdered sugar, and extracts.
-Stir in hot water, 1 Tbls. at a time, until glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls.

I cannot walk through the suburbs in the solitude of the night without thinking that the night pleases us because it suppresses idle details, just as our memory does.

- Jorge Luis Borges