Cinnamon Rolls

6 cups flour

2 packages yeast

1/2 cup sugar

1 1/2 teaspoon salt

1 cup milk

1 cup water

1/4 cup butter

2 eggs

For each rectangle:

1/3 cup butter

3/4 cup sugar

1 1/2 teaspoon cinnamon

1/2 cup chopped nuts (optional)

Glaze:

3 tablespoons butter

2 cups powdered sugar

3 - 4 tablespoons hot coffee

1/2 teaspoon maple flavor

In a large mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt; mix well. In a saucepan, melt butter, and water and milk. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into two parts. On lightly floured surface, roll or pat one half of the dough into a rectangle 12" wide and 15"-18" long. Brush with melted butter. Combine cinnamon, sugar and nuts; sprinkle over butter. Starting with a shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges to seal. Cut roll in to 12 pieces. Place cut side down in a greased 13"x9" pan. Repeat with other half of dough. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake in preheated 375 degree over for 20 minutes until golden brown. Combine glaze ingredients; blend until smooth. Drizzle over hot rolls. Makes 2 dozen rolls.

To prepare these ahead of time, follow the recipe as written. Once the rolls are in the pans, do not let them rise, but refrigerate over night. The next morning take them out of the refrigerator and let them rise for about 15 minutes, then follow the regular baking instructions.