My Gramie always used to make cinnamon roles for Christmas morning and I like to continue the tradition. You have to plan ahead to make them, but most of the time spent on them is unattended rising, so they are good for regular days as well as special occasions.
3 envelopes yeast (fast acting)
1 cup lukewarm water
2/3 butter, softened
1 cup warm water
1 cup sugar
2 teaspoons salt
4-6 cup flour
Sprinkle yeast on top of the warm water. As it softens, mix into the warm water. Melt the butter in the lukewarm milk. Stir into the yeast the sugar, milk, salt, egg and 2-4 cups flour. Beat until smooth. Mix in more flour, enough to make a soft dough that is easy to handle. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a bowl greased with vegetable oil, turning once to make sure all of the bottom is greased. Then grease top of the dough. Cover, let rise until double in size. Punch down and roll the dough into a large rectangle.
1 cup butter, softened (or more)
1 (151/2 oz) box raisins, optional – I do not care for them
3-4 cups pecans or walnuts
1 cup white sugar
2 tablespoons cinnamon
Spread the dough with 1 cup butter, 1/4-1/2 inch layer of brown sugar. Then cover with raisins, nuts, and white sugar mixed with cinnamon. Roll up and slice into 1 1/2 inch wide slices. Place in a greased pan, be careful not to crowd the rolls. Let rise. Bake at 350-375 degrees for 25-30 minutes.